Part of my Monthly Meal Plan includes waffles on Sunday mornings before church. I hear that some people actually get up early enough to cook before church... I am not one of those people!
So I make the entire month's worth of waffles in one go and freeze them for easy re-heating for a fresh, delicious breakfast in minutes!
Ok, so I have always loved waffles... Seriously, I own five different waffle makers.
A Character Shaped Design Waffle Maker (The Grinch)
A Belgian Waffle Maker
A Waffle CONE Maker
A Regular Waffle Maker
and a Waffle Iron that makes Mini Donuts...
I may have a problem ;-)
Anyway, the point is, I have always LOVED waffles... but then I tried Einkorn waffles and I fell in love all over again. These babies are DE-licious! And SO fluffy!!
It was a little tedious to make a sextuple batch of waffles, but it was worth it to be able to sleep a little longer on Sundays!
The recipe is very simple and comes together quickly.
Note: This will NOT work in a Belgian waffle maker... ask me how I know ;-) (3 failed attempts later...)
Once the waffles are cooked, we either eat them right away or freeze them in one meal portions.
These last about 6 months in the freezer, though they hardly ever stay there that long!
Ingredients
- 1 cup raw milk
- 1 egg
- 2 tablespoons butter
- Pinch of salt
- 2 tablespoons sugar
- Splash of vanilla extract
- 1 teaspoon baking soda
- 1 cup Einkorn flour
Instructions
- In a medium-sized bowl or mixer, combine together milk, egg, butter, and salt.
- Add flour, sugar, vanilla, and baking soda. Mix together until combined and batter is smooth and lump-free.
- Pour 1/3 cup batter into waffle iron and bake on medium-low heat.
- Remove from waffle iron.
- Eat right away or allow to cool before freezing.
- Freeze 4-6 in each 1 gallon ziploc bag.
Notes
Place in cold oven directly on rack.
Turn oven to 375 degrees.
Once the preheat cycle is complete, remove waffles from oven and enjoy!
*Heat times may vary by oven.
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Teresa says
I use 50% whole ground einkorn berries and 50% ground GF oats in this recipe, and it is excellent. If I double the recipe, I will also grind buckwheat and quinoa for a smaller portion of the flour. If it’s too runny, I add a T ground golden flax. I omit the butter/oil since I spray my waffle iron in between waffles.
It still tastes like a white flour waffle. No one really notices the difference, kids included. Thank you for such a simple and delicious recipe!
Rbubblie says
Hi,
Thank you for such a consistently delicious recipe.
I made these changes
-5 tbsp powdered buttermilk and very warm water, a room temperature egg and
Half all purpose/half whole wheat einkorn flour.
I am able to eat this without syrup.
I tried one other recipe to try something different and I cam back to yours.
Cheers
Victoria says
Hi Rbubblie, that sounds wonderful! I do love these waffles and was just yesterday thinking about making a large batch for the freezer! Did you use a full cup of water water, then add the powder, or did you reduce the amount of water at all? Also, did you use the buttermilk powder in place of the milk and butter together, or just the milk?
I want to make sure if people ask me about these changes later, I know what to tell them! Sounds awesome!
Rbubblie says
I don’t use raw milk at all; The buttermilk powder is the replacement. I do use butter.
I add all powdered ingredients together and then add in the liquid ingredients (which has been all mixed together in the pot after the melted butter has cooled.
The water addition is at scant 1 cup. It works well because the whole grain einkorn Flour requires more water. It it’s not as viscous as the preparer prefers add a little more water until the Desired consistency is achieved
Victoria says
Awesome review, thank you for the information!
Camille Trandahl says
Wondered if the butter should be melted to combine with milk and egg easier? My batter was a little lumpy although waffles were yummy.
Victoria says
Hi Camille! I’m glad they were yummy! You can do it either way with the butter. If the butter is a nice warm room temperature, I don’t bother and just beat it a bit longer. But f it’s straight from the fridge or something, then I melt it.
Totally up to you, I haven’t found that it changes the finished taste or texture at all!
Courtney says
Can I use honey instead of sugar?
Also, do you have a waffle cone recipe for ice cream? After being gluten free for about three years, we are now adding einkorn. My kiddos and I are LOVING your bread recipes and want to bake all the things! <3
Victoria says
Hi Courtney, that’s so exciting!! I’m so glad you found einkorn and me!! <3
For the waffles, yes, we use only honey or maple syrup now. About a tablespoon per batch is perfect!
I do have a waffle cone recipe, I will try to get that written up soon. They are SO delicious!!