Like Multigrain Waffles, this recipe is adapted from a Thomas Keller original. Inexplicably, the original recipe leaves out eggs, which I’ve added back in, along with a few other twists.
If you make these in a Belgian waffle maker, you’ll only get about 8 individual squares from one batch. An ordinary waffle iron will yield more waffles, but they’ll be thinner and less puffy.
| ||~ || Canola oil or other neutral-flavored oil, for greasing the iron |
| ||1¼ || cups unbleached all-purpose flour |
| ||½ || cup whole-wheat pastry flour |
| ||1 || Tbsp. baking powder |
| ||1 || tsp. baking soda |
| ||1 || Tbsp. sugar |
| ||1½ || tsp. kosher salt, divided |
| ||½ || cup yellow cornmeal (use either fine- or medium-ground cornmeal, not coarse-ground) |
| ||1 || cup water |
| ||6 || oz. (1½ sticks) unsalted butter, melted |
| ||⅔ || cup plain yogurt (any kind is fine, but whole milk is best) |
| ||1 || cup milk (any kind is fine, but whole milk is best) |
| ||½ || tsp. vanilla extract |
| ||2 || eggs, beaten |
These waffles are excellent served with fresh sliced strawberries and sweetened whipped cream, or with Nutella chocolate-hazelnut spread.