Wednesday, February 2, 2011

Spelt Buttermilk Waffles

This is Martha Stewart's recipe for delicious buttermilk waffles. Frankly, some of the best I've ever had. 
I've adapted the recipe to be 100-mile friendly. 


- 2 cups spelt flour (spooned and leveled)
- 1 tablespoon raw honey
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups low-fat buttermilk
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- Local Canola oil or butter, for waffle iron


Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.

Heat waffle iron according to manufacturer's instructions; brush with oil. Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer to rack in oven to keep warm; repeat with remaining batter.

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