Fresh Milled Fluffy and Moist Waffles

We love waffles in my house. It’s such a simple breakfast to whip together and makes the kids happy (win, win!). Before I started making fresh milled waffles, I had perfected two really delicious store bought flour ones. One was a simple morning recipe, the other called for yeast and 18 eggs!

Needless to say, an 18 egg waffle recipe is not sustainable in this economy, though it is really worth making once. If I get a moment, I’ll make sure to include that in my blog sometime soon!

I took my more simple recipe and adopted it into a delicious, tried and true fresh milled flour waffle recipe.

I use my Nutrilmill grain mill to mill my flour, but any flour mill should work fine. If you don’t have a grain mill yet, you can use WFHS20. I use the classic mill and love it! It’s a great middle of the road budget option and is truly a workhorse.

I have made this with red hard wheat and soft white wheat berries, and both turn out great!

Don’t get scared about the amount of butter, it truly helps keep the waffles moist and fluffy, along with the eggs!

Supplies:

• Waffle Maker

• Grain Mill

• Mixing Bowl

• Whisk

Ingredients:

• 1 Cup (2 sticks) of melted butter

• 275 grams of freshly ground wheat berries (I used hard white wheat)

• 275 grams of milk

• 2 tsp baking powder

• 6 eggs

Instructions:

1. Get your waffle griddle preheating.

2. Combine melted butter, fresh milled flour, milk, eggs and baking powder.

3. Let rest for 2 minutes. If it appears too thick, you can add more milk. It should be a little thicker than a pancake batter.

4. Pour the batter until it’s about 3 quarters of the way full, it will expand and you don’t want it to pour over.

5. Wait until your machine tells you it’s ready. Mine has a light that goes off. If you like in less well done, you can peek at it earlier.

6. Carefully remove them, add butter and syrup if desired (though we love them without too!).

7. Enjoy!