Friday, March 23, 2012

Whole Grain Spelt Waffles

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Whole grain spelt waffles
Whole grain spelt waffles

Updating one of my favorite breakfast items to be a little simpler and healthier using whole grain spelt and buttermilk was a lot of fun.  The results were great and the kids didn't know there was a difference.  They loved them as much as my old version of Overnight Waffles, which is pretty high praise around my home.

I have really taken an interest in cooking with spelt lately and I am finding it challenging.  It has not been as simple as substituting in spelt flour for my usual flour and adjusting the quantity a little, but has instead been requiring some pairing down of ingredients and rethinking how the entire recipe is put together.  I became interested in spelt after trying a small bag of the flour and using it to make a batch of dinner rolls with it.  They were truly some of the best bread I have ever tasted and I was amazed.  I then did more reading about spelt and it is a water soluble wheat which is supposed to make it more digestible and a healthier choice. 

I am not sure how much of the health benefits are factual and well proven just yet, but I can attest to the taste and texture being really unique and delicious.  If you are looking for a way to use spelt flour I can recommend these waffles. 

Whole Grain Spelt Waffles
This is a make ahead waffle recipe that you put together the night before and then finish in the morning. They are richly flavored by the sit over night on the counter and taste amazing. Worth the effort!
  • 2 cups spelt flour
  • 2 Tbs brown sugar
  • 1/2 tsp yeast
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 cup milk
  • 8 Tbs (1 stick) butter, melted and cooled
  • 1/2 tsp vanilla
  • 2 eggs, separated

  1. The night before in a very large bowl combine all the dry ingredients. Make sure the bowl is large enough to allow for the batter to at least double in size.
  2. Add in the buttermilk, milk, butter and vanilla and whisk together until smooth. Cover the bowl with plastic wrap and leave it on the counter over night at room temperature.
  3. The next morning separate the eggs. Stir the yolks into the batter and mix well. Whip the egg whites until they hold a stiff peak and then fold them into the waffle mixture.
  4. Lightly grease your waffle iron and spread enough batter to just barely cover it. Cook according to your iron's instructions, usually 3 - 5 minutes. If you are not going to eat the waffle immediately move it to a wire rack to cool.
  5. Serve with your favorite waffle toppings. Leftovers will freeze well separated with pieces of wax paper and then re-heated in the toaster. Great for those running late mornings for a fast homemade breakfast.
Prep time: Cook time: Total time: Yield: 12 waffles