This recipe has been our families’ favorite whole-grain waffle mix recipe for decades!
This recipe originally stems from the Holy Bible:
Ezekiel symbolically illustrates the siege and famine that will befall Jerusalem.
Ezekiel 4:9 Take thou also unto thee wheat, and barley, and beans, and lentiles, and millet, and fitches, and put them in one vessel, and make thee bread thereof, according to the number of the days that thou shalt lie upon thy side, three hundred and ninety days shalt thou eat thereof.
EZEKIEL FLOUR Mix & WAFFLES
Yield: 3 (4-square) Waffles
1/4 cup red wheat
1/4 cup barley
1/4 cup dry small white beans
1/4 cup lentils
1/4 cup millet
1/4 cup fitches, aka: spelt (or use white wheat)
Dry Mix: Add to hopper of an electric grain mill; grind to create the mix. I used my wonderful old Magic Mill stone grinder.
2 cups Dry Mix
2 cups BB BUTTERMILK | “Better Baking”
2 eggs, separated (egg whites whipped)
2 Tbsp honey
2 Tbsp salted butter, melted
2 tsp baking powder
1 tsp salt
Batter: With a fork, combine dry mix with BB BUTTERMILK, eggs yolks, baking powder and salt.
Helpful Hint: Use a hand-stick blender and w/whisk attachment to whisk egg whites barely into soft peaks, (but NO more) or waffles will taste dry, gently fold into batter.
Waffles: Cook until waffles are browned, mine takes about 7-minutes. Don’t open the waffle maker, until (a few seconds) AFTER the steam stops escaping.
Helpful Hint: Note, I use a traditional waffle maker to make thinner waffles, instead of thicker Belgium waffles for (this particular recipe). The other grains help lighten the consistency, so these waffles aren’t as heavy as basic whole-wheat waffles. Plus you should whip the egg-whites separately.
Plus, to crispy the waiting waffles…
Preheat oven to 200°F. Transfer waffles to cooling racks, place (unstacked) in oven, keeping warm and crispy for 5-15 minutes before serving.
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