I don't know what it is lately, but I've been craving sugar. And carbs.
That is a lethal combination.
At least for my thighs.
In order to scratch this sugary-carb itch, if you will, I made waffles for dinner the other night. Waffles. For dinner.
And it rocked my socks off.
I figured I would share this soaked waffle recipe with you now so that you, too, could enjoy them over the weekend – be it for a relaxing breakfast on Saturday morning or a quick, easy dinner. Either way, you pair it with a couple fried eggs, some thick-sliced all natural bacon…and friend, you're in for a treat.
Soaked Waffles
You will need:
– 2 1/2 cups freshly ground whole wheat flour
– 2 cups buttermilk, kefir, or yogurt
– 2 egg yolks, lightly beaten
– 4 tablespoons maple syrup or honey
– 2 tablespoons melted butter or coconut oil
– 1 tsp. sea salt
– 4 eggs whites
– 1 tsp. vanilla
– Few dashes cinnamon
– Few dashes ground ginger
Step One: Combine the flour and the buttermilk, kefir, or yogurt. Allow the flour to soak for 12-24 hours. Don't let this step seem overwhelming, just whip it up the night (or morning) before you want to eat it!
Step Two: After the soaking period, stir the egg yolks, syrup or honey, melted butter or coconut oil, vanilla, cinnamon, ginger, and salt in with the flour mixture. Gently combine.
Step Three: In a separate bowl, beat the egg whites with a pinch of sea salt until they are nice and stiff. Then, gently fold them into the flour mixture.
Gently, people. Gently! Don't be deflating the egg whites now! Gotta keep 'em fluffy!
Step Four: Preheat a waffle iron and grease with butter or coconut oil liberally. Then, cook waffles according to waffle iron directions, until nice and crispy. If you don't like your waffles crispy, use a lower heat setting on your waffle iron.
Step Five: Top with your favorite seasonal berry, jam, butter, real maple syrup, peanut butter, drizzled honey, or heck – whatever it is you like on your waffles!
I served ours with smooshed, fresh blueberries (that Georgia and I picked with Uncle Jeremy) and creme fraiche (which semi resembles cream cheese). They. Were. Delicious.
I ate fourteen.
I's just sayin.
And that's all I has to say about ‘dat. Now, if you'll excuse me, I need to go do some cardio or something productive.
…I probably am not going to do any cardio.
But I will go eat some protein. For my thighs sake.
The end.
P.S. I'm leaving to go to our church's family camp this weekend…so you're going to have to call somebody else for tomato growing advice. Try and survive, my friends.
For great recipes monthly make sure to check out The Elliott Homestead Cooking Community HERE.
Oh my, but those sound divine!!!
Hey!! I tried the waffles on Sat! super good!!
Did you use soft wheat berries or hard wheat berries. Does it matter?
I used hard – but I’m sure soft would work well.
I made these on Saturday, but they were extremely heavy and didn’t cook on the inside. Outside was brown and inside was batter. I realized near the end that there was no leavening listed on the recipe, so I threw some baking soda in the last batch before putting them on the waffle iron, and that fixed it! Light and crispy and yummy! Is there supposed to be some baking soda on the recipe, or do you make them as-is and they still rise for you just fine?
I just found you looking for a soaked waffle recipe and I kinda love you. Your demeanor and humor are way more laid back than I usually find with my kinda eatIn’ people.
Hahaha! I was looking for a waffle recipe and I said, ‘Self go look on Pinterest. You need to break out of just using Shaye’s recipes.’ And Lo’ and behold which picture of waffles do I pick? YOURS! It had no affiliation with you, but I still picked it;) This is dinner tonight.
AWESOME! 😉
Hey Shaye, can I use sprouted wheat flour to make the waffles? I just bought a bunch and want to use it. 🙂
Thank you!
You bet!
Just wondering how many waffles this makes. Gotta feed a family of 6 heartily eating peeps and was wondering if I should double it.
I’m wondering how many waffles this makes also. And if they would freeze ok?
It makes four in our waffle maker. I’ve never tried freezing them but I don’t see why not!
Just so you know, when I’m at work, I browse your recipes and drool all day and try to figure out which one to make next. : )
I tried these over the weekend and am amazed! 100% fresh ground whole wheat waffles that not only myself, but my husband (who isnt as convinced as myself that healthy=tasty) loved! Crispy outside and fluffy inside, with a little maple syrup sweetened blueberry sauce…perfect 🙂 Thank you so much for the recipe, my waffle maker is now back in business.
If you use soft wheat, it will come out heavier. Soft wheat has way less gluten in it, and will bake up dense and heavy. I prefer to mix soft and hard wheat for my baking. (think all-purpose) I grind them separately and mix about half of each for my quick bread recipes (waffles, muffins,pancakes, etc.), and about 2/3 hard to 1/3 soft for my kneaded breads. The hard wheat allows it to rise, and the soft wheat keeps it “fluffy”. ?