Fresh Milled Flour Waffles
Soft and fluffy waffles made with freshly milled soft white wheat. A simple, from-scratch recipe perfect for slow mornings or make-ahead breakfasts.
Servings 8
Equipment
- Grain mill
- Waffle Maker
- Mixing bowls
- Whisk or spatula
- Measuring cups and spoons
Ingredients
- 295 g soft white wheat berries freshly milled — about 2¼ cups
- 1¾ cups milk
- 1 tbsp baking powder
- ¼ cup white sugar
- 1 tsp salt
- ½ cup butter melted and slightly cooled
- 2 tsp vanilla extract
- 2 large eggs room temperature
Instructions
- Melt the butter and let it sit for a few minutes before adding it to the batter. Preheat your waffle maker so it’s ready when the batter is mixed.
- Mill the soft white wheat berries until you have about 2¼ cups of fresh flour.
- In a medium bowl, whisk together the freshly milled flour, baking powder, sugar, and salt.
- In a large bowl, whisk the eggs. Add the milk, melted butter, and vanilla, mixing until smooth.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Pour batter into the preheated waffle maker (about ½ cup per waffle, depending on your machine). Spread gently so it fills the wells and cook until set. If you prefer a firmer texture, cook slightly longer.
- Carefully remove the waffles and serve right away with your favorite toppings.
Notes
- Refrigerate: Airtight container for up to 5 days.
- Freeze: Fully cooled waffles freeze up to 2 months.
- Reheat: Toast or warm in the oven until heated through. They crisp up great!