Monday, October 7, 2013

Einkorn (whole grain) Buttermilk waffles

I hope you had a nice weekend. On Saturday I made my family Einkorn waffles. We topped them with blueberries and bananas they were gobbled up. This was some of the Einkorn berries that I got from Jovial. I ground it up into flour and it worked great. You could substitute any whole grain flour.

Ingredients
2 C whole grain flour (Einkorn is what I used)
2 T yellow cornmeal *optional  
1 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
2 eggs separated
4 T unsalted butter melted
1 3/4 C buttermilk (You can add 1 3/4 T white vinegar to regular milk and let it sit for 10 min.)
4 T maple syrup
1/4 tsp cream of tarter
cooking spray
*Your favorite waffle toppings

Directions: Serves 4-6
1. Heat waffle iron
2. Measure and pour dry ingredients into a bowl. Stir with a wire whisk. Set aside.
3. In another bowl beat egg yolks, milk, butter and syrup together until all blended.
4. In another large mixing bowl beat egg whites and add cream of tarter. Beat till stiff peaks form.
5. Stir butter milk mixture into dry ingredients. Then fold in the egg whites until just mixed.
6. Let the batter sit for 5 to 10 min. Pour onto sprayed waffle iron. Bake until cooked.
7. Serve warm!  

2 comments:

  1. This sound delicious, im excited to try it. If I dont have cream of tarter, what can I substitute it with or can I omit it?

    Thanks

    ReplyDelete
    Replies
    1. Just exactly what is cream of tartar that makes it so magical? Technically, it’s an acid—specifically, tartaric acid. It’s a byproduct of wine production, the residue left on the barrels, actually. Most commonly, cream of tartar is used as a leavener, because when it’s combined with baking soda, together they produce carbon dioxide gas. That’s the same gas that’s produced by yeast in bread baking. When it’s added to egg whites, it boosts the strength of the individual air bubbles and slows down their natural tendency to deflate. And when added to simple syrup, it prevents sugar’s natural tendency to re-bond and form crystals.



      "But if you don’t have it in your pantry and your recipe calls for it, just substitute fresh lemon juice or white vinegar for the cream of tartar. For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar. As an example, if your cookie recipe calls for 1 teaspoon baking soda, add 2 teaspoons lemon juice instead of the cream of tartar. If your simple syrup recipe asks for 1/8 teaspoon cream of tartar, use 3-4 drops of lemon juice. And for the whipping egg whites? Add 1/2 teaspoon lemon juice per egg white.

      The results will be so close, you probably won’t notice the substitution."

      Delete