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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Emily Grogg says
I noticed when making the Einkorn waffle recipe this morning that your ingredient list calls for 1 teaspoon baking soda, though the instructions say to use baking powder. Which one should be used, or are both used?
Thank you,
Emily
Victoria says
Whoops!! Baking soda is correct!! Thank you for catching that, fixing it now!!
Amy says
Could I use sprouted einkorn flour that I just ground up myself? What adjustments do you think might need to be made? Thanks so much!
Victoria says
Hmm, I’ve never actually used home-ground einkorn, but I would recommend just adding the liquid slowly until you reach the right consistency.
Einkorn tends to be a bit tricky, so I’m not sure what you would want to do about sprouted home-ground flour! I would love to hear about it when you try it!
Teresa says
When I first started using einkorn, I used the all-purpose flour, thinking the whole ground berries would make everything taste like whole wheat. This is not the case, and I have now switched to using the ground berries for most recipes.
Catherine says
I would like to make pumpkin waffles. Do you think this would do well if add pumpkin purée?
Victoria says
Yes, that should work! If you added about 1/4 cup per batch, and some cinnamon, nutmeg, and ginger, that would be amazing!