Cooking with Corbs - Waffles

Who doesn't love waffles?! This week, Becky and Corb whip up a healthy and tasty batch of waffles, that could last up to two weeks depending on your appetite! For this recipe you will need a food processor and waffle iron. Make sure to post your photos or videos and to use #cookingwithcorbs #itsgivertime #ferniefix to be entered in the Mother's Day draw for a wicked t-shirt from Giv'er Shirt Works and some cupcakes from Becky's Sweetcakes.

Put the following into a food processor:
1 Cup rolled oats
1/2 Cup wheat bran or wheat germ
1/2 Cup oat bran
1/4 Cup cornmeal
1/4 Cup pumpkin seeds
1/4 Cup sunflower seeds
2 Tblsp sesame seeds

Blend in the food processor for a couple of minutes, dump into a large bowl and add:
1 Cup flour (whole wheat or white)
1/4 Cup sugar
1/4 Cup cornstarch
1 Tblsp backin powder
pinch of salt

In a four-cup measuring cup or small bowl mix:
2 eggs
1/4 cup oil
1-2 Cups of milk or water (start with one and add more as needed)

Add wet to dry ingredients. This will not be enough liquidm so add more milk/water until consistency is like thin gruel, the thinner the batter, the lighter the waffles, the thicker the batter, the heavier the waffles. As the batter sits, it gets thicker so keep adding a bit more liquid as you go along. Let batter sit for five minutes. Brush waffle iron with butter or coat with nonstick spray. Ladle in waffle batter, 1/4 cup at a time. Cook until lightly browned and carefully transfer to a cooling rack. They'll crisp as they set.