- 1 1/3 cups soymilk (not the light variety), plus more if needed
- 1½ tablespoons freshly squeezed lemon juice
- 1¼ cups whole wheat pastry flour (not bread flour), plus more if needed
- ½ cup cornmeal
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ 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
- In a 2-cup liquid measure, combine the soymilk and lemon juice; set aside. (The mixture will curdle.)
- Set a large strainer or sifter over a bowl. Measure in the flour, cornmeal, salt, baking soda, baking powder, and cinnamon. Stir or sift the dry ingredients into the bowl.
- Stir the oil and maple syrup into the soymilk. Make a well in the center of the dry ingredients and add the liquid. Stir with a fork just until blended. The batter should be medium-thick but still pourable; if it’s too runny, stir in a tablespoon or two more flour. Alternatively, if the batter becomes very thick as it stands, stir in a tablespoon or two of soymilk.
- When the waffle iron is ready, brush the top and bottom with oil or mist with pan spray. Pour a generous ½ cup of batter over the surface. Bake according to manufacturer’s directions until crisp, usually 5 to 6 minutes. Serve immediately or transfer to a cooling rack and keep warm in the oven while you are preparing the remaining waffles.
- Other Ideas:
- Add 2 tablespoons of shelled, unsalted sunflower seeds to the batter.