These freshly milled waffles are so fluffy on the inside with the perfect slight crunch on the outside. Served with some fresh fruit, a sprinkling of powdered sugar or a drizzle of maple syrup. The perfect waffle for every brunch table!
Freshly Milled Spelt
Milling your own grains helps increase nutritional value of all your favorite flour based recipes. You can feel good serving these waffles along side eggs and sausage making a healthy well rounded breakfast or brunch!
What you will need:
- Freshly Milled Spelt Flour
- Eggs
- Baking Powder
- Salt
- Butter
- Milk
- Sugar
- Vanilla
These waffles come together nice and quick. They are always a crowd pleaser!
Tips and tricks
I love saving time whenever I can, so for this recipe I melt the butter right into the milk as I warm it. This saves a little time and one dish! Just make sure not to get the milk to hot. Once its warm I take it off the burner and allow a little time for the butter to melt while I get the rest of the ingredients.
I also like to add all the dry ingredients one by one right into the mixer with the wet; rather then mixing the dry in a separate bowl. This works great for this recipe and doesn’t change it at all.
Using freshly milled flour
Using freshly milled flour can be intimidating at first but once you get the basics down it’s actually very easy! A few things to note is to make sure to use the correct grains. Hard White or Hard Red grain is best for yeast doughs. Soft white and things like Einkorn and Spelt are better for cake type doughs/batters.
Another great tip is to allow your doughs and batters time to rest. Freshly milled grains are thirsty! They absorb a lot more liquid then traditional store bought flour. This can cause some people to add to much flour in the beginning if there batter is runny. Just be patient and allow 10-15 minutes for it to thicken up.
Freshly Milled Spelt Waffles
These waffles have the perfect fluffy soft center, with that slight crunch on the outside. They are sure to impress!
Ingredients
- 4 Cups freshly milled spelt flour
- 8 tsp baking powder
- 1 tsp salt
- 4 tbsp cane sugar
- 4 large eggs
- 3 cups warm milk
- 2/3 cup butter melted
- 2 tsp vanilla
Instructions
- Start by milling your flour on the finest setting, set aside.
- Add 3 cups milk and 2/3 cup butter to a small saucepan. Heat over medium heat just enough that the milk is warm and the butter begins melting. Remove from heat and leave for later.
- To the bowl of a stand mixer fitted with paddle attachment add the 4 eggs. Mix well.
- Stir the milk and butter mixture making sure all the butter is melted and the milk is warm but not hot. Add a small amount about 1/3 cup to the eggs, mixing the whole time to temper them. slowly pour in the rest ensuring the eggs don't cook.
- Add all the dry ingredients and vanilla, mix well.
- Allow the batter to sit for 10-15 minutes so the flour can absorb the liquid.
- While the batter rests preheat your waffle iron and spray lightly with olive oil.
- Once the batter has rested and thickened up slightly pour into your waffle iron and cook according to your machine/preference. For my Belgian waffle iron its about 2/3 cup and takes approximately 4 minutes.
- Serve with desired toppings and enjoy!
Notes
Store left overs in an airtight container in the fridge for 4-5 days. Or freeze for up to 4 months. Best reheated in a toaster oven until just warm or the outside becomes crispy again. Alternatively you can microwave but it tends to lose its outer crisp.
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