Ingredients

The following ingredients have 3 Servings
  • 1 2/3 cups (241 g) LOW FODMAP, gluten-free all purpose flour,
  • 1 1/4 cups (173 g) fine ground yellow cornmeal, (preferably stone ground)
  • 1 tablespoon baking powder, (use gluten-free if following a gluten-free diet)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 4 tablespoons (57 g) unsalted butter
  • 2 cups (480 ml) lactose free whole milk, 2%, 1% or low fat, (at room temperature)
  • 2 large eggs, (at room temperature)
  • 1 teaspoon vanilla extract

Instruction

  • Preheat waffle iron according to manufacturer’s instructions. Preheat oven to 200°F/95°C if you want to keep waffles warm between batches.
  • Whisk together the flour, cornmeal, baking powder, sugar and salt in a large mixing bowl to aerate and combine. Make a well in the center then set aside.
  • Melt the butter in a large microwave safe bowl in microwave, then whisk in milk, then eggs until well combined. You may also melt the butter in a small saucepan over low-medium heat on the stovetop and then transfer to a mixing bowl and proceed with milk and eggs.
  • Pour wet mixture into well in dry mixture and whisk gently until just combined but make sure there are no pockets of flour. Mixture will be thick.
  • Coat waffle maker lightly with nonstick spray (you will most likely only need to do this once). Scoop waffle batter into preheated waffle iron, making sure batter covers the entire surface but does not overfill the waffle maker. Close the top and cook until waffles are crispy top and bottom and golden brown, probably about 4 minutes or so depending on waffle maker. Keep waffles warm in oven directly on rack as you continue to make waffles. Serve waffles immediately with pure maple syrup and a pat of butter and fruit alongside, if you like.