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.
Reprinted with permission from The Vermont Farm Table Cookbook by Tracey Medeiros. Copyright 2013. Published by The Countryman Press. All rights reserved. Available wherever books are sold.
Whole-Grain Waffles from 'The Vermont Farm Table Cookbook'
About This Recipe
|Yield:||Makes 4 (8-inch) Belgian waffles|
|Active time:||10 minutes|
|Total time:||30-45 minutes|
|This recipe appears in:||Whole-Grain Waffles from 'The Vermont Farm Table Cookbook'|
- 1 1/4 cups sorghum flour
- 1/2 cup buckwheat flour
- 1/4 cup millet flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 1 tablespoon Vermont honey
- 1 tablespoon vegetable oil
- 1/2 teaspoon vanilla extract
- Pure Vermont maple syrup (optional)
- Blueberries, blackberries and/or raspberries (optional)
- Butter (optional)
In a medium bowl, sift together the sorghum, buckwheat, and millet flours, baking soda, cinnamon, and salt.
In a second medium bowl, whisk together the milk, eggs, honey, oil, and vanilla. Add the wet ingredients to the dry and stir until just combined (the batter will be slightly runny). Do not over mix. Let the batter rest for at least 10 minutes or up to overnight.
Preheat the waffle iron according to the manufacturer’s directions, then lightly spray with nonstick cooking spray. Ladle or spoon the batter onto the prepared iron, making sure not to overfill it. Cook until the waffles are golden brown and crispy. Repeat with the remaining batter. Serve with maple syrup, berries, and butter, if desired.
Variation: For pancakes, lightly grease a griddle or skillet. Using a 1/4-cup measure, spoon the batter onto the prepared griddle and cook until bubbles begin to form, about 3 minutes. Flip the pancakes and cook until golden brown, about 2 minutes.