Whole Grain Waffles
adapted from Aretha Frankenstein’s Waffles of Insane Greatness
Makes 6 large Belgian waffles
Our version of the original recipe has evolved quite a bit since that infamous first bite. I substitute our freshly milled wholegrain flour for much of the All-purpose flour called for in the original recipe. Adding a bit of our freshly ground cornmeal helps to create a waffle with fantastic texture.
I also like to use both butter and vegetable oil in the batter. I find that the butter delivers a crispier crust while the oil keeps the interior of the waffle moist. Instead of using sugar to sweeten the batter, I like to substitute real maple syrup. When combined with our home brewed vanilla extract, it lends a sweet, earthy flavor to the batter.
Makes 6 large Belgian waffles
Our version of the original recipe has evolved quite a bit since that infamous first bite. I substitute our freshly milled wholegrain flour for much of the All-purpose flour called for in the original recipe. Adding a bit of our freshly ground cornmeal helps to create a waffle with fantastic texture.
I also like to use both butter and vegetable oil in the batter. I find that the butter delivers a crispier crust while the oil keeps the interior of the waffle moist. Instead of using sugar to sweeten the batter, I like to substitute real maple syrup. When combined with our home brewed vanilla extract, it lends a sweet, earthy flavor to the batter.
Ingredients
- ¾ cup (90 grams) freshly milled whole wheat flour
- ½ cup (60 grams) freshly ground cornmeal
- ¼ cup (30 grams) All-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 Tablespoons butter
- 1 ¾ cup (14 ounces) milk
- 1 Tablespoon apple cider vinegar
- ¼ cup vegetable oil
- 2 large eggs
- 2 Tablespoons pure maple syrup
- 1 Tablespoon vanilla extract
Instructions
- In a large bowl, combine the flours, cornmeal, cornstarch, baking powder, baking soda, and salt. Gently whisk to combine.
- In a microwave safe bowl or measuring cup, melt the butter by microwaving in 20 second intervals. Add milk, apple cider vinegar, and oil to the butter and whisk to combine. Add the eggs, maple syrup, and vanilla to this mixture and whisk until smooth.
- Add the liquid ingredients to the dry and whisk until completely smooth. Allow the batter to rest at room temperature for 30 minutes.
- Near the end of the half hour, preheat your waffle maker. Preheat the oven to 200 degrees Fahrenheit. Once they come to temperature, oil the plates of the waffle iron using oil or pan spray. Follow the guidelines for your waffle maker to fill and cook the waffles.
- Keep the cooked waffles warm by placing them on a wire rack in the preheated oven. Continue preparing the waffles until you have used all of the batter. Serve hot with butter and pure maple syrup.
- Leftover waffles can be frozen for later use. Allow the waffles to cool to room temperature before freezing. Frozen waffles can be reheated in a toaster, toaster oven, or waffle maker.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/whole-grain-waffles/