CORNMEAL-RYE WAFFLES
© 2010, All Rights Reserved Norman Van Aken & Justin Van Aken, “My Key West Kitchen”
Yield: 5 ½ Cups Batter
2 Cups cornmeal
¾ Cups whole rye flour
¼ Cup granulated sugar
2 teaspoons baking powder
2 teaspoons kosher salt
¼ teaspoon mace, optional
3 Cups buttermilk
2 large eggs
6 Tablespoons unsalted butter, melted
Put the dry ingredients together in a large bowl and stir well to combine.
In another bowl, whisk together the wet ingredients.
Now whisk the dry mix into the wet.
Allow to rest 10 minutes.
When the waffle iron is hot, spray with nonstick spray and ladle in the batter as will fit.
Close the waffle maker and cook until done.
Remove from the waffle maker and serve immediately.
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