Hearty Three-Grain Waffles (or pancakes!)

This recipe comes to us from Will, husband of our mill manager Jill, who made these waffles and pancakes nearly every weekend as their daughters grew up. They make the perfect nutritious and delicious breakfast for a slow weekend morning followed by a busy day of farm chores! Janie's Mill stone-ground flour, cornmeal, and buckwheat provide energy and fuel in an indulgent and special breakfast!

Yield: about 5 hearty waffles or 15 pancakes 
Time: 20 minutes

Ingredients

• 1 ¼ cups (150 g) Janie’s Mill All-Purpose flour
• 1 cup (160 g) Janie’s Mill Cornmeal (any variety)
• ¼ cup (30 g) Janie’s Mill Buckwheat flour
• 4 Tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoon salt
  

• 2 eggs, lightly beaten
• 6 Tablespoons oil or melted butter
• 1 ¾ - 2 cups buttermilk

Instructions

1. In a large bowl, whisk to combine the flour, cornmeal, buckwheat, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, lightly beat the eggs. Then stir in the buttermilk and oil.
3. Make a well in the center of the dry ingredients and pour your wet ingredients into the dry. Mix just until there are no more floury spots - avoid over-mixing.
4. Lightly grease your preheated waffle iron with oil or butter. Drop spoonfuls of batter onto the hot iron, close, and wait for the sound or light that indicates your waffle is done.
5. Open lid and carefully remove baked waffle. Repeat with remaining batter. Serve with your favorite toppings!

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