Whole-Grain Waffles

Ingredients

serves Makes 4 (8-inch) Belgian waffles, active time 10 minutes, total time 30-45 minutes

• 1 1/4 cups sorghum flour
• 1/2 cup buckwheat flour
• 1/4 cup millet flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 2 large eggs
• 1 tablespoon Vermont honey
• 1 tablespoon vegetable oil
• 1/2 teaspoon vanilla extract
• Pure Vermont maple syrup (optional)
• Blueberries, blackberries and/or raspberries (optional)
• Butter (optional)

Procedures

1. In a medium bowl, sift together the sorghum, buckwheat, and millet flours, baking soda, cinnamon, and salt.
   
2. In a second medium bowl, whisk together the milk, eggs, honey, oil, and vanilla. Add the wet ingredients to the dry and stir until just combined (the batter will be slightly runny). Do not over mix. Let the batter rest for at least 10 minutes or up to overnight.
   
3. Preheat the waffle iron according to the manufacturer’s directions, then lightly spray with nonstick cooking spray. Ladle or spoon the batter onto the prepared iron, making sure not to overfill it. Cook until the waffles are golden brown and crispy. Repeat with the remaining batter. Serve with maple syrup, berries, and butter, if desired.
   
4. Variation: For pancakes, lightly grease a griddle or skillet. Using a 1/4-cup measure, spoon the batter onto the prepared griddle and cook until bubbles begin to form, about 3 minutes. Flip the pancakes and cook until golden brown, about 2 minutes.