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 Janie's Mill Manager'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.)
- 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
- 4 Tb Sugar (or to your taste)
- 3 tsp Baking Powder
- 1 tsp Baking Soda
- 1 1/2 tsp Salt
- 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)
- Combine all of the Dry Team ingredients in a large mixing bowl, and stir until well blended.
- Combine the Wet Team in a smaller bowl and whisk lightly.
- Pour the Wet Team into the Dry Team and stir until just blended—don’t over-mix -- see tips below.
- 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.
- Open lid and carefully remove baked waffle. Repeat with remaining batter.
Serve and eat!
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.
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.
- 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