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 buttermilk
3      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 one cup of batter onto the center of the bottom waffle plate. Close the waffle maker and turn clockwise to flip. When the waffle is ready, carefully open the waffle maker and remove baked waffle. Repeat with remaining batter.
4. For best results, serve immediately.