For Christmas, Boyfriend got me a waffle iron. Waffles are one of my favorite foods, from fluffy, American-style waffles at diners, to toaster waffles, to sweet Liege waffles with their bursts of sugar. I had a waffle iron of my own once, which belonged to my father before, but it became too old and sticky and had to be discarded. So imagine my delight when I opened the mysteriously large box given to me on Christmas morning!
Because we were out of town for the holidays, we did not get to experiment with the iron until this past week. First, I tried Alton Brown’s waffle recipe, as a kind of a baseline. They were perfectly delicious waffles, but I wanted something with a bit more structure and heartiness to it. So I tweaked it myself. I had already found that sprouted wheat flour offered a lighter texture to baked goods than plain whole wheat flour, and as long as I was making them whole wheat and sprouted, I decided I ought to replace refined sugar in the batter. Finally, I removed a bit of the milk called for in the recipe to make a thicker batter. I also used regular whole milk rather than buttermilk, as I hadn’t got any.
Sprouted Wheat Waffles
2 cups sprouted whole wheat flour
2 tsp. baking powder
1/2 tsp. fine-grain salt (use more if you use a coarse salt)
4 Tbsp. unsalted butter, melted and cooled
2 Tbsp. maple syrup
3 eggs, beaten
1 3/4 cups of whole milk
Whisk together the dry ingredients. Whisk together the milk, eggs, and syrup, and then whisk in the melted butter slowly. Mix the whole thing gently into the dry ingredients, mixing just until it comes together. There may be lumps. Cook in a waffle iron, according to your particular iron’s idiosyncracies. I got 4 Belgian-sized waffles. Keep waffles warm in a 200 F oven until you are ready to eat. Serve warm with fruit and cream or butter and syrup. If you have leftovers, freeze them in a zip-top plastic bag with the air squeezed out, and layers of parchment between the waffles to prevent sticking together.