Breakfast or dinner, these whole grain einkorn waffles make a regular appearance at my house. I can’t even tell you how many times I’ve made them! Full of protein from farmers cheese, eggs and milk, and wholesome goodness from einkorn, I could eat them every other day.. Today I served them with raw milk yogurt mixed with vanilla and a touch of honey along heaping piles of fresh berries and fruit. On that note, I’m going to keep this Food-Network-short, and go finish the dishes. Enjoy!
HOW TO MAKE WHOLE GRAIN EINKORN WAFFLES
Ingredients
1 cup farmers cheese (how to make farmers cheese) or ricotta
2 eggs
1 cup milk
4 tablespoons butter
1 teaspoon vanilla
2 cups whole grain (or all-purpose) einkorn flour (I’m becoming a fan of this local to me einkorn producer)
1/4 teaspoon sea salt
2 teaspoons aluminum free baking powder
Instructions
Mix farmers cheese, eggs, milk, butter and vanilla in a blender until well combined and liquid.
Whisk flour with salt and baking powder.
Combine wet ingredients with the dry, mix well with a spoon. The batter will be quite thick. Allow to rest for 15-20 minutes (this rest allows for the flour to absorb the moisture – to hydrate, which leads to softer texture and contributes to better browning, because it breaks down grain starch to form sugar).
Preheat your waffle maker and cook waffles according to manufacturer’s instructions.
I use a regular soup spoon to scoop the batter onto the middle of a waffle iron; I like the pretty shapes that amount of batter creates.
Whole Grain Einkorn Waffles
Ingredients
- 1 cup farmers cheese how to make farmers cheese or ricotta
- 2 eggs
- 1 cup milk
- 4 tablespoons butter
- 1 teaspoon vanilla
- 2 cups whole grain or all-purpose einkorn flour (I'm becoming a fan of this local to me einkorn producer)
- 1/4 teaspoon sea salt
- 2 teaspoons aluminum free baking powder
Instructions
- Mix farmers cheese, eggs, milk, butter and vanilla in a blender until well combined and liquid.
- Whisk flour with salt and baking powder.
- Combine wet ingredients with the dry, mix well. The batter will be quite thick. Allow to rest for 15-20 minutes.
- Preheat your waffle maker and cook waffles according to manufacturer's instructions.
Notes
- You can leave mixed batter for several hours or overnight, if you are concerned about phytic acid in grains - on the counter if your milk is raw; in the fridge if it's pasteurized. That would be 'soaked' waffles.
- Keep the cooked waffles in the oven at 250ºF while you are cooking the rest - it will keep them warm and crispy.
- I normally wait for the steam to stop coming out of the waffle iron, even after I hear the ready signal; this means the waffles will be more crispy since most of the moisture has escaped.
I use this Waring Pro Belgian Waffle maker.
