Breakfast for Dinner

Summer days are here. The temperatures are soaring. We went from a high of 75 last Saturday to a predicted high this Saturday of over 100 degrees. We have this energy saving plan that charges you 1/3 of the price to use energy at off-peak hours. The downside is that you have to pay 3X the amount to use it during the evening. From now on, dinner will be a simple affair. Only on the weekends will the oven get attention.
So, here's a small offering for a low energy, small appliance meal: Cinnamon Cornmeal Waffles. Besides, what could be a more comforting smell than the wafting of cinnamon and carbohydrates? These waffles also have several healthy ingredients in them like flaxseed and mostly oil for some healthy fats to slow that carb-crash, and a little extra cottage cheese for protein. Since Mother's Day is coming up, I thought I would credit some of my cooking expertise in another direction-- all my waffle and pancake skills come from direct, serious tutelage for years under the Master of the Breakfast, my dad. Thanks Dad!

Cinnamon Cornmeal Waffles
makes 12 waffles
2 cups buttermilk
2 eggs
1/2 cup light cottage cheese
2 tsp canola oil
1 Tb. melted butter
1 cup white/whole wheat flour blend
1 cup yellow cornmeal
3 Tbsp. ground flax seed
1 Tb. cinnamon
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 tsp sugar
1 Tb maple syrup

Blend wet ingredients on high speed in a blender. Add dry ingredients and blend to mix. If too thick, add 1/4 cup more buttermilk, but not too much. Heat griddle until hot. Brush with melted butter and place 1/4 cup batter in each square. Close lid and cook until crispy brown on the outside. Resist the temptation to peak-- it will cause the batter to fall and not crisp. Use your nose to smell the steam escaping the sides; also, look for other signs like once the steam has slowed, the waffle will be crispy.

Thanks to Google for the image...