By Alice Walters, From Green Market Baking Book by Laura C. Martin
Sizzling hot from the waffle iron, these whole grain goodies serve as a wonderful base for fresh farm butter, warm maple syrup, and local spring berries. Although waffles are traditionally eaten at breakfast, these are so good you can eat them for dessert as well — and not feel guilty: They’re packed full of whole-grain goodness.
Makes about 8 waffles
1 cup whole wheat pastry flour
1 cup mixture of whole-grain flours (such as whole wheat, spelt, cornmeal, rye, or buckwheat)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1 tablespoon sweetener, such as honey or maple syrup (optional)
1/2 cup (1 stick) butter, melted
Heat the waffle iron
Mix the flours, baking powder, baking soda, and salt together in a large mixing bowl.
In a large measuring cup, measure the buttermilk, then thoroughly whisk in the eggs and sweetener (if using).
Pour the buttermilk-and-egg mixture into the dry ingredients and stir until just mixed. Add the melted butter and stir until well mixed. If necessary, thin with more buttermilk. The batter should pour off the spoon.
Cook in the preheated waffle iron until crisp and golden
Variations: To make waffles with regular milk, increase the baking powder to 2 1/2 teaspoons