Buckwheat Blueberry Waffles

Makes 8 waffles

1¼   cups unbleached, all-purpose flour
1      cup buckwheat flour
2      tablespoons yellow cornmeal
2      tablespoons granulated sugar
½     teaspoon baking soda
¾     teaspoon kosher salt
2½   cups buttermilk3 large eggs
1      teaspoon pure vanilla extract
¾     cup vegetable oil
1      cup fresh or frozen (do not have to
be thawed) blueberries

Nutritional information per waffle:
Calories 397 (54% from fat) • carb. 37g• pro. 9g • fat 24g • sat. fat 3g • chol. 73mg• sod. 337mg • calc. 210mg • fiber 2g

1. Combine dry ingredients in a large mixing
bowl; whisk until well blended. In either
a large measuring cup or separate mixing
bowl, combine the remaining ingredients,
except for the blueberries, and whisk to
combine. Add the liquid ingredients to the
dry and whisk until some lumps still remain.
Add the blueberries and gently fold into
the mixture.
2. Preheat the waffle maker to desired setting.
3. Pour a cup of batter onto the center of
the bottom waffle plate. Close the waffle
maker and turn clockwise to flip. Open the
second waffle plate and add a cup of batter
onto the center of that plate, close and turn
clockwise to flip. When the waffles are ready,
carefully open the waffle maker and remove
baked waffle. Then turn and open the second
waffle plate to remove the second waffle.
Repeat with remaining batter.
4. For best results, serve immediately.