Spelt an old grain that many who are sensitive to wheat can eat...read more
1 1/2 c. milk (366 g)
6 T. melted butter (85 g)
3 T. maple syrup (59 g)
3/4 tsp. salt
1 tsp. vanilla
2 eggs large
2 c. spelt or hard red / white flour (280 g)
1 1/2 tsp. instant yeast (5 g)
Yields: 6 waffles that are 7 inch round
Serving size: 2 waffles each
You can make these the night before which is nice so in the morning all you have to do is cook them.
Heat the milk until it's very hot. Place in a large mixing bowl and add the butter, maple syrup, salt and vanilla.
Stir until the butter melts and the mixture has cooked to lukewarm (110 degrees).
Add the eggs, flour, and yeast, stirring to combine; it's OK if the mixture isn't smooth. Cover with plastic wrap and let rest at room temperature for one hour. The mixture will begin to bubble. Make sure it's a bowl large enough for the mixture to at least double in size.
You can cook the waffles at this point, or refrigerate the batter overnight to cook in the morning.
Preheat the waffle iron. Pour 3/2 to 3/4 cup batter onto the center of the iron. Bake according to the manufactures recommendation. Serve immediately, or keep warm in a 200 degree oven.
Variations: Add chocolate chips, nuts, blueberries, even coconut. Great topped with the Cherry Cranberry Chutney in the December Newsletter.