Wild Rice WafflesFrom RED BLUFF COTTAGE BED AND BREAKFAST
1/2 cup all-purpose
1/2 cup whole-wheat flour
1 3/4 cups cooked wild rice, well drained
1/3 cup dried cherries
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted
In a large bowl, mix all-purpose flour, whole-wheat flour, wild rice, cherries, sugar, baking powder, baking soda and salt. Mix until combined.
In another bowl, combine buttermilk, eggs and melted butter. Whisk until well combined. Add buttermilk mixture to dry ingredients. Stir well. Can be made several hours ahead and refrigerated.
Ladle batter onto preheated greased waffle iron. Cook waffles until browned and slightly crisp. Ready waffles may be kept in 200-degree oven while rest are cooked. Serve hot with fresh Alabama peaches and warm maple syrup.
Makes 4 waffles.