Whole Grain Einkorn Waffles
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Breakfast, brunch
Servings: 8 or so waffles
Author: Valeria - Beets 'n Bones blog
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.
- 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.