My next blog will be all about intricate bird songs, Mozart’s love of birds and his talented starling, my own talented Cockatiel Lucy and more! In the meantime on this frigid and blustery day, here is a recipe for Blue Corn Waffles.
At the start of the pandemic, we made a mail order for organic blue corn flour. The order was huge and I squirreled away large bags of it in our freezer. One of my New Year’s resolutions is to find a use for all of this flour; not a hard resolution to keep! Yesterday, I made Blue Corn Blueberry Banana Muffins!
Blue Corn Flour Waffles
Yield: 5-6 waffles
3/4 cup whole grain spelt flour
3/4 whole wheat pastry flour
1/2 cup blue corn flour- *Note
1 teaspoon salt
2 teaspoons baking powder
4 tablespoons canola oil
1 large egg
1 1/2 cups unsweetened soy or almond milk
1 1/2 cups wild frozen blueberries (I like the Wyman brand)
Cook blueberries in microwave about 2 minutes until soft and syrupy.
To make waffles:
Heat a waffle maker
In a medium sized bowl, mix together dried ingredients.
Add oil, egg and soy or almond milk and mix together.
For each waffle, place about 2 large spoonfuls of mixture in center of waffle maker and cook until light brown and crisp on the edges.
Serve with blueberry sauce, plenty of maple syrup and we enjoy a dollop of Oatley Oatgurt; creamy and totally delicious!
Note: Blue Corn Flour can be hard to find. We found a source on the excellent Milk Street Store site!
STAY SAFE AND WARM!!