Wholegrain Waffles

• 1 1/3 cups soymilk (not the light variety), plus more if needed
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1 1/4 cups whole wheat pastry flour (not bread flour), plus more if needed
• 1/2 cup cornmeal
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 3 tablespoons neutral oil, such as corn or canola, plus additional oil or pan spray for greasing the waffle iron
• 2 tablespoons maple syrup

1. In a 2-cup liquid measure, combine the soymilk and lemon juice; set aside.
2. (The mixture will curdle.)
3. Set a large strainer or sifter over a bowl.
4. Measure in the flour, cornmeal, salt, baking soda, baking powder, and cinnamon.
5. Stir or sift the dry ingredients into the bowl.
6. Stir the oil and maple syrup into the soymilk.
7. Make a well in the center of the dry ingredients and add the liquid.
8. Stir with a fork just until blended.
9. The batter should be medium-thick but still pourable; if its too runny, stir in a tablespoon or two more flour.
10. Alternatively, if the batter becomes very thick as it stands, stir in a tablespoon or two of soymilk.
11. When the waffle iron is ready, brush the top and bottom with oil or mist with pan spray.
12. Pour a generous 1/2 cup of batter over the surface.
13. Bake according to manufacturers directions until crisp, usually 5 to 6 minutes.
14. Serve immediately or transfer to a cooling rack and keep warm in the oven while you are preparing the remaining waffles.
15. Other Ideas:
16. Add 2 tablespoons of shelled, unsalted sunflower seeds to the batter.

soymilk, freshly squeezed lemon juice, whole wheat pastry flour, cornmeal, salt, baking soda, baking powder, ground cinnamon, neutral oil, maple syrup

Taken from www.cookstr.com/recipes/wholegrain-waffles (may not work)