Fresh Milled Waffles
Crisp on the outside and tender on the inside, these fresh milled waffles are made from whole wheat berries for rich flavor and wholesome nutrition. A perfect from-scratch homestead breakfast.
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Servings: 4 waffles
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Equipment
- 1 waffle iron
- 2 large bowls
Ingredients
- 2 cups freshly milled hard white wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 2 tablespoons sugar or honey
- 2 large eggs
- 1½ cups milk may need up to 1¾ cups
- ⅓ cup melted butter or coconut oil
- 1 teaspoon vanilla extract
Instructions
Mill Flour
- Mill hard white wheat berries on a fine setting. Measure 2 cups fresh flour.
Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
Mix Wet Ingredients
- In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract.
Combine Batter
- Pour wet ingredients into dry ingredients. Stir gently until just combined. Do not overmix.
Rest Batter
- Let batter rest 10–15 minutes to allow the fresh milled flour to fully hydrate.
Cook Waffles
- Preheat waffle iron and lightly grease if needed. Pour batter onto hot iron and cook 3–5 minutes, or until golden brown and crisp.
Serve
- Serve warm with butter, maple syrup, fresh fruit, or homemade jam.
Notes
Batter may thicken as it rests. Add a splash of milk if needed.
For crispier waffles, cook slightly longer and place finished waffles on a wire rack instead of stacking.
To add sourdough discard, mix in ½ cup discard and reduce milk slightly.
Storage
Cool completely before storing.
Refrigerate up to 3 days or freeze up to 3 months.
Reheat in toaster for best texture.
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