Blue Corn Waffles
1 1/2 cups blue cornmeal for tortillas or for atole
3/4 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs, separated
About 6 tablespoons melted butter or margarine Butter
maple syrup
In a bowl, mix cormeal, flour, sugar, baking powder, soda, and salt.
In another bowl, mix buttermilk with egg yolks and 1/4 cup of the melted butter.
Pour liquids into dry mixture, stirring to moisten well. Whip egg whites until
they hold stiff peaks; fold into batter.
Bake in a preheated waffle iron set on medium-high heat, or in an electric iron
set at medium-high (375|). Brush grids with melted butter; half-fill with
batter, spreading slightly. Close iron; bake until waffle is golden brown, 5 to
6 minutes. Serve hot with butter and syrup. Makes about 4 waffles, each 9 inches
square.