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. We are from New England, and love waffles with butter and maple syrup, but here are a few more ideas.

• kefir, berries and honey
• nutella, strawberries, and powdered sugar
• almond butter, bananas, flax seeds and maple syrup
• melted butter and cinnamon sugar
• omit the sugar and go savory by covering the waffles with braised meats, beans or  vegetable.

Quick & Easy Einkorn Waffles

Makes 4 Belgian-style large waffles

Ingredients

• 2 cups (240 g) jovial All-Purpose Einkorn Flour or 2½ cups (240 g) jovial Whole Grain Einkorn Flour or 2¾ cups (230 g) jovial Sprouted 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

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.