Free Shipping on retail orders over $100, use code FREESHIPPING100

(Excludes Wholesale)

Hearty 3-Grain Waffles (or pancakes!)

Hearty 3-Grain Waffles (or pancakes!)

By: Terra Brockman (Read Bio)

Hearty 3-Grain Waffles (or pancakes!)
Most waffles tend to be made with overly processed flour and "bad" fats -- but you can have an indulgent waffle that's also healthy and delicious! This recipe uses three different stone-ground grains: wheat, corn, and buckwheat. Together they provide you with tons of flavor AND nutrition. Thanks go to our miller's husband Will for these crisp, nutty-tasting waffles with good fats and smart carbs!

Yield: about 5 hearty waffles (The batter can also be used for pancakes.)

Ingredients

Dry Team

  • 150g (1 1/4 cups) Janie’s Mill All Purpose Flour (you may substitute Pastry Flour, Cake Flour, or Spelt Flour)
  • 1 cup Janie's Mill Cornmeal (any variety)
  • 1/4 cup Janie’s Mill Buckwheat Flour
  • 1 teaspoon Baking Powder
  • 4 Tb Sugar (or to your taste)
  • 4 tsp Baking Powder
  • 2 tsp Baking Soda
  • 1 1/2 tsp Salt

    Wet Team
  • 2 eggs, slightly beaten
  • 6 Tb oil (olive oil is great, but any vegetable oil will do)
  • 2 1/4 cups buttermilk (add a little more, if needed)

Instructions

  1. Combine all of the Dry Team ingredients in a large mixing bowl, and stir until well blended. 
  2. Combine the Wet Team in a smaller bowl and whisk lightly.
  3. Pour the Wet Team into the Dry Team and stir until just blended—don’t over-mix -- see tips below.
  4. Pour about 1 cup of batter into your preheated waffle maker, and spread batter evenly using a heatproof spatula. Close waffle maker lid and wait for sound or light that indicates your waffle is done.
  5. Open lid and carefully remove baked waffle. Repeat with remaining batter.
    Serve and eat!

TIPS

  1. Avoid Over-Mixing. Because over-mixing activates gluten, you get a chewier, less-fluffy texture when you beat your batter. So it's best to mix the wet ingredients into the dry ingredients gently and briefly.

  2. No Buttermilk = No Problem.  Regular milk can always be used in place of buttermilk, but you can always make an easy "buttermilk" by adding a tablespoon of vinegar or lemon juice to a cup of milk. The acid causes the milk to curdle, and then causes more airy lightness when mixed with the baking soda in the dry ingredients.

  3. Store extras for later.  Wrap any leftovers individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven. 

Posted on May 09 2022