Perfect for dipping into soup, these whole grain, savory waffles are a real crowd pleaser! They take only a few minutes to make, and are totally worth it!
We had soup earlier this week, and I was trying to think of what we could have with it. We love dipping bread in soup, but we were out of bread, so I decided to try a savory waffle. Boy was that a good idea! These waffles are great cut into sticks and dipped in soup, they could easily be topped with chili, or even made into sandwiches. So versatile, easy, and delicious!
During the cooler months, we eat a LOT of soup. Creamy, broth-based, I don’t discriminate. Soup is one thing that makes the winter months wonderful in our house. There’s nothing like the smell of soup simmering on the stove all afternoon, waiting to warm us up at dinner time. As much as I love soup, I love having something to dip into soup. Tomato soup requires grilled cheese to dip into it, and for other soups, these cornmeal waffles are just perfect. I love that these waffles are 2/3 whole grain and have few ingredients, so I feel good about feeding them to my family. Bonus: the extras can easily be frozen for next time!
- 1 cup all purpose flour
- 3/4 cup white whole wheat flour
- 1 1/4 cup cornmeal
- 1 tsp sugar
- 1 tsp salt
- 2 cups 1% milk
- 3 T canola oil
- 2 eggs
- 1/2 cup chopped green onion
- Preheat waffle iron to medium- high heat. Whisk together flour, cornmeal, sugar and salt. In a separate bowl, whisk together milk, oil, eggs, and green onion. Pour milk mixture into flour mixture and stir just until combined. Pour batter into waffle iron, and cook in batches. The amount of batter you will use for each waffle depends on the size of your iron. For my small waffle iron, I used 1/3 cup batter per waffle. Enjoy!