King Arthur's Cornmeal and Rye Waffles

3 cups buttermilk
2 eggs
6 tbsp butter melted
1 3/4 cups yellow cornmeal
1 cup whole rye flour

1/4 cup cornstarch or arrowroot powder (to ensure a crispy waffle–if you prefer a softer waffle, omit this and use 2 full cups cornmeal)
1/4 sugar
2 tsp baking power
2 tsp salt
1 tsp baking soda

1 tsp vanilla

1 tst maple extract

• Whisk together buttermilk, eggs and melted butter in a medium bowl
• In a separate bowl, blend the dry ingredients (and pecans if using), and quickly and gently combine the wet and dry
• Let batter sit for 10 min. to allow cornmeal to soften. the batter will be quite thick by the time you’re ready to use it.
• Preheat waffle iron; if it’s not nonstick, spray with nonstick cooking spray before preheating. 
• When the iron is hot enough, drop the batter onto it by 1/3 cupfuls, and bake until the waffle iron stops steaming, 3 to 5 min. 

These waffles are best with a crispy, browned exterior so be sure to bake them long enough for the exterior to get quite firm.

Yield: 16, 4-inch square waffles.

1/3 cup: 159 calories