Sunday Waffles

There is nothing better than freshly ground wheat and oats to make lip smacking waffles!  My family has always loved these waffles and they are probably jealous that they're not here with us this morning.

Rennie and I had originally discussed having oatmeal for breakfast, but then he suggested waffles since we haven't had them in a year or so.  I told him that if he would grind the wheat that I would make the waffles.  Two cups of spelt and one cup of oatmeal went into the grinder and off she went - our grinder sounds like a twin engine plane or a shop vac taking off into the wild blue yonder!  Retrieving the eggs and buttermilk out of the refrigerator, I quickly gathered all the ingredients to mix up this glorious batter.  Once the flour was ready, the rest of the process is incredibly easy - just mix and pour.  


Several years ago my children blessed me with this professional waffle maker.  If you don't have one, no worries, your regular waffle maker will do just fine.  

Melted butter and maple flavored agave nectar finished the masterpiece.  Oh My Goodness...they are MMMM, MMMM Good!


This recipe is from the Bread Becker's Cookbook.  You can find quality products at their web site - click HERE.

Basic Whole Wheat Waffles

3 cups freshly milled flour (we used 2 cups of spelt and 1 cup of oatmeal)
1 tsp. salt
1 tsp. baking soda
2 1/2 tsp. baking powder
1 tsp. ground cinnamon (this is my own addition and not part of the original recipe)
1/2 cup oil (we used Canola oil)
4 eggs
3-4 cups buttermilk (*To use sweet milk instead of buttermilk, omit the baking soda and increase the baking powder to 4 tsp.)


Mix together dry ingredients.  Add liquids.  Stir just until mixed.  Put the desired amount onto your waffle iron (ours takes approximately 3/4 of a cup of batter for each waffle) and bake until golden brown.  Serve with sweetened strawberries, maple syrup or honey.  

Until next time... ~Pamela