Vermont is often known for its commitment to wholesome, healthy foods (in addition to all that cheese, of course). Whole-grain flours are therefore a common sight in pastry counters and bread displays. Tracey Medeiros features a number of whole-grain baked goods in her new cookbook, The Vermont Farm Table Cookbook, and this waffle recipe stands out as one of the most interesting. Developed by a couple of gluten-free bakers, the waffles are made with a hearty combination of sorghum, buckwheat, and millet flour, barely sweetened with a touch of local honey. They're a far cry from diner waffles or fluffy Belgians, but they hold their own as an honest, healthy breakfast.
Why I picked this recipe: I rarely eat waffles anymore, after over-doing it on Eggos and Waffle House as a kid. This waffle recipe seemed as good of a reason as any to jump back on the bandwagon.
What worked: The recipe worked well as written, giving me a crisp-tender waffle with surprisingly good crumb development. (I couldn't even tell it was gluten-free!)
What didn't: These waffles are definitely wholesome, and I wanted them to be a little more rich. Don't skip the butter and maple syrup come serving time.
Suggested tweaks: You can make this batter into pancakes if you don't have a waffle iron. Ladle about 1/4 cup of batter into a lightly greased griddle or skillet heated to medium heat, and cook for 2-3 minutes per side.
About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, KQED's Bay Area Bites, and Berkeleyside NOSH. Follow her @KateHWiliams.