Monday, December 23, 2013

Basecamp's Emmer Waffles

These waffles are light and fluffy, and not nearly as filling as they look.  The best way to make them is to use Bluebird Grain Farms Emmer Flour- or any local flour source that is freshly milled.  Served with fresh berries during the summer (or frozen during the winter season), yogurt, and pure maple syrup makes a great meal before heading to the great outdoors.

Serves 6 adults

     2 eggs
     1 3/4 cup milk
     3/4 cup melted butter
     3 cups flour (1/2 Bluebird Grain Farms Emmer flour & 1/2 all purpose flour)
     1 tsp vanilla
     4 tsp baking powder
     1 T sugar
     1/2 salt


Melt butter and beat with eggs and all other ingredients.  Substitute 1/2 of the milk with yogurt if you like a fluffier texture.  Cook on a preheated waffle griddle.  Serve hot with your favorite toppings.

Printed from North Cascades Basecamp recipe blog
December 2013
Adapted from Sue Roberts waffle recipe and Cory Diamond's Special Waffle for Sunday Guests recipe. Thanks for the inspiration to both of you!

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