Einkorn Waffles

Einkorn Waffles

Ingredients

  • 2 cups (240 g) Jovial All-Purpose Einkorn Flour or 2½ cups (240 g) Jovial Whole Wheat Einkorn Flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240 g) milk
  • 1 cup (230 g) yogurt
  • 6 tablespoons (84 g) unsalted butter, melted
  • 3 large eggs, separated
Organic Einkorn All-Purpose Flour 2 lb.

Organic Einkorn All-Purpose Flour 2 lb.

$9.29
Regular price
Organic Einkorn Whole Wheat Flour 2 lb.

Organic Einkorn Whole Wheat Flour 2 lb.

$9.29
Regular price

We love this recipe because this einkorn waffle batter whips up quickly and the waffles cook up crispy and so delicious! What’s even better is that they freeze really well in a sealable plastic bag for up to 1 month, and can be defrosted at room temperature, then toasted and topped.

Instructions

  1. Heat waffle iron according to manufacturer's instructions.
  2. Preheat oven to 300°F degrees. Place a baking sheet in the oven.
  3. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. In a large bowl, whisk together the milk, yogurt, butter, and egg yolks.
  5. Whisk the flour mixture into the wet ingredients until smooth.
  6. In the bowl of a standing mixer fitted with a wire whisk attachment, beat the egg whites until soft peaks form, about 3 minutes. Use a rubber spatula to gently fold the egg whites into the waffle batter until just mixed.
  7. For large Belgian waffles, spread 1 cup of the batter nearly to the edges of the waffle iron. For regular waffles, use ½ cup of batter.
  8. Bake using a medium-high setting for approximately 4 minutes, or until the waffles are deeply golden and crisp.
  9. Serve immediately with maple syrup, or keep warm in the oven until ready to serve.

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Einkorn Waffles