Recipe

Blender-Milled Whole-Wheat Buttermilk Waffles

By Andrew Janjigian 

These delicious and surprisingly light whole-wheat waffles are a great way to ease into the world of using freshly milled flour in recipes—especially since you don’t need a mill at all. In this case, a high-powered blender (aided by the moisture provided by the buttermilk) is all it takes to quickly grind wheat berries to a fine, even texture. You need a blender with a 450-watt (or higher) motor and ice crushing capability for this recipe. (On the other hand, if you have a mill, you can use the version I created using milled whole-wheat flour).

Yield
Makes about eight 7-inch round waffles
SFS_Wheat_20Berry_20Buttermilk_20Waffles_054.jpg
Ingredients
266 g wheat berries
26 g sugar
6 g kosher salt
240 g plus 335 g buttermilk, divided
100 g eggs (2 large eggs)
56 g unsalted butter, melted and cooled slightly
6 g baking powder
2.5 g baking soda
1⅓ cups plus 1 tablespoon wheat berries
2 tablespoons sugar
2 teaspoons kosher salt
1½ cups plus 1 cup buttermilk, divided
2  large eggs
4 tablespoons unsalted butter, melted and cooled slightly
1½ teaspoons baking powder
½ teaspoon baking soda
Essential Equipment
Instructions
    • 266 g wheat berries
    • 26 g sugar
    • 6 g kosher salt
    • 240 g plus 335 g buttermilk, divided
    • 100 g eggs (2 large eggs)
    • 56 g unsalted butter, melted and cooled slightly
    • 6 g baking powder
    • 2.5 g baking soda

    Process wheat berries, sugar, and salt in blender on high speed until ground as fine as possible, about 3 minutes. Transfer mixture to bowl. Add 240 grams buttermilk to blender and pour wheat berry mixture on top. Blend on high speed, adding additional buttermilk and changing speed as necessary to maintain vortex, until mixture is thick and has only small lumps, about 3 minutes. Add eggs, melted butter, and any remaining buttermilk and continue to blend until fully incorporated, about 30 seconds longer. (At this point, batter can be transferred to bowl and refrigerated for up to 2 days. Whisk baking powder and baking soda into batter by hand before proceeding with recipe.) With blender running, add baking powder and baking soda and blend until incorporated, about 15 seconds. 
  1. Heat waffle iron and bake waffles according to manufacturer’s instructions (use ½ cup [120 grams] batter per waffle for 7-inch round iron). Serve immediately. 
Instructions
    • 1⅓ cups plus 1 tablespoon wheat berries
    • 2 tablespoons sugar
    • 2 teaspoons kosher salt
    • 1½ cups plus 1 cup buttermilk, divided
    • 2 large eggs
    • 4 tablespoons unsalted butter, melted and cooled slightly
    • 1½ teaspoons baking powder
    •  ½ teaspoon baking soda

    Process wheat berries, sugar, and salt in blender on high speed until ground as fine as possible, about 3 minutes. Transfer mixture to bowl. Add 1½ cups buttermilk to blender and pour wheat berry mixture on top. Blend on high speed, adding additional buttermilk and changing speed as necessary to maintain vortex, until mixture is thick and has only small lumps, about 3 minutes. Add eggs, melted butter, and any remaining buttermilk and continue to blend until fully incorporated, about 30 seconds longer. (At this point, batter can be transferred to bowl and refrigerated for up to 2 days. Whisk baking powder and baking soda into batter by hand before proceeding with recipe.) With blender running, add baking powder and baking soda and blend until incorporated, about 15 seconds. 
  1. Heat waffle iron and bake waffles according to manufacturer’s instructions (use ½ cup batter per waffle for 7-inch round iron). Serve immediately. 
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