Recipe

Freshly 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. Despite using 100 percent whole-wheat flour, they are light and airy within and crisp without. And they have a sweet, earthy wheat flavor underscored by the tanginess of the buttermilk.

In a pinch, they can be made with store-bought whole-wheat flour, preferably using a newly purchased, freshly opened bag. (Or you can make a batch of each, side by side, and taste the difference that milling your own flour can make in your recipes.)

Yield
Makes about eight 7-inch round waffles
SFS_Wheat_20Berry_20Buttermilk_20Waffles_054.jpg
Ingredients
266 g freshly milled whole-wheat flour
26 g sugar
6 g baking powder
2.5 g baking soda
6 g kosher salt
575 g buttermilk
100 g eggs (2 large eggs)
56 g unsalted butter, melted and cooled slightly
1¾ cups (9 5/8 ounces) freshly milled whole-wheat flour
2 tablespoons sugar
1½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons kosher salt
2½ cups buttermilk
2  large eggs
4 tablespoons unsalted butter, melted and cooled slightly
Essential Equipment
Instructions
    • 266 g freshly milled whole-wheat flour
    • 26 g sugar
    • 6 g baking powder
    • 2.5 g baking soda
    • 6 g kosher salt
    • 575 g buttermilk
    • 100 g eggs (2 large eggs)
    • 56 g unsalted butter, melted and cooled slightly

    Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Whisk buttermilk, eggs, and melted butter together in medium bowl. Make well in center of flour mixture and pour in buttermilk mixture. Using rubber spatula, gently stir until just combined. Batter should remain slightly lumpy with streaks of flour.
  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
    • 1¾ cups (9 5/8 ounces) freshly milled whole-wheat flour
    • 2 tablespoons sugar
    • 1½ teaspoons baking powder
    • ½ teaspoon baking soda
    • 2 teaspoons kosher salt
    • 2½ cups buttermilk
    • 2 large eggs
    • 4 tablespoons unsalted butter, melted and cooled slightly

    Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Whisk buttermilk, eggs, and melted butter together in medium bowl. Make well in center of flour mixture and pour in buttermilk mixture. Using rubber spatula, gently stir until just combined. Batter should remain slightly lumpy with streaks of flour.
  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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