Corn Oat Waffles
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Oat bran||1⁄2 Cup (8 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Skim milk||2 Cup (32 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Nonstick spray coating||1|
|For strawberry-apricot sauce|
|Canned unpeeled apricot halves||16 Ounce, drained (1 Can)|
|Apricot nectar||1 Cup (16 tbs)|
|Sliced strawberries||1 Cup (16 tbs)|
In a large mixing bowl combine flour, cornmeal, oat bran, sugar, yeast, and salt.
Add milk, egg whites, and cooking oil. Beat with a rotary beater or an electric mixer on medium speed about 1 minute or till thoroughly combined. Cover bowl loosely. Chill for 2 to 24 hours. Or, let stand at room temperature about 1 hour or till the mixture is bubbly and slightly thickened.
To bake, stir batter. Spray a cold waffle iron with nonstick coating. Heat waffle iron. Pour batter into waffle iron. (Check manufacturer's directions for amount of batter to use.) Close lid quickly; do not open during baking. Bake according to the manufacturer's directions. Use a fork to remove the baked waffle from the waffle iron. Keep warm. Repeat with remaining batter. Serve with Strawberry Apricot Sauce.