Fresh Milled Flour Waffles
220kcal
Ingredients
- Ingredients makes about 4 medium waffles:
- 2 cups fresh milled flour whole wheat or soft white
- 1½ tsp baking powder
- ¼ tsp baking soda optional, if using buttermilk
- ½ tsp salt
- 2 tbsp sugar or maple syrup
- 2 large eggs
- 1½ cups milk or 1 cup milk + ½ cup buttermilk for extra lift
- 3 tbsp melted butter or oil
- 1 tsp vanilla optional
Equipment
- Grain mill
- Mixing bowls (2)
- Whisk or spatula
- Measuring cups and spoons
- Waffle iron
- Spatula or fork for transferring
Method
- Mill the grain into flour and measure 2 cups. In one bowl, whisk together flour, baking powder, baking soda (if using), salt, and sugar.
- In another bowl, whisk eggs, milk (or milk + buttermilk), melted butter or oil, and vanilla until smooth.
- Pour wet ingredients into dry and stir just until combined; a few lumps are fine. Let the batter rest 5–10 minutes. Adjust with a splash more milk if too thick.
- Preheat the waffle iron and lightly grease. Pour batter to about ⅔–¾ full, close, and cook until golden and crisp.
Notes
- Fresh milled flour absorbs more liquid; always check consistency and add milk as needed.
- For sweeter waffles, increase syrup or add a bit of honey; for plainer ones, reduce sugar and serve with fruit and yogurt.
- Leftover waffles freeze well; reheat in a toaster or oven to preserve crispness.
