Whole-Grain Waffles From 'The Vermont Farm Table Co

Name: Whole-Grain Waffles From 'The Vermont Farm Table Cookbook'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups sorghum flour; 1/2 cup buckwheat flour; 1/4 cup millet flour; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 1/2 cups milk; 2 large eggs; 1 tablespoon Vermont honey; 1 tablespoon vegetable oil; 1/2 teaspoon vanilla extract; Pure Vermont maple syrup (optional); Blueberries, blackberries and/or raspberries (optional); Butter (optional)

Servings: persons

1 1/4 cups sorghum flour
1/2 cup buckwheat flour
1/4 cup millet flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups milk
2 large eggs
1 tablespoon Vermont honey
1 tablespoon vegetable oil
1/2 teaspoon vanilla extract
Pure Vermont maple syrup (optional)
Blueberries, blackberries and/or raspberries (optional)
Butter (optional)

1
In a medium bowl, sift together the sorghum, buckwheat, and millet flours, baking soda, cinnamon, and salt.
2
In a second medium bowl, whisk together the milk, eggs, honey, oil, and vanilla. Add the wet ingredients to the dry and stir until just combined (the batter will be slightly runny). Do not over mix. Let the batter rest for at least 10 minutes or up to overnight.
3
Preheat the waffle iron according to the manufacturer's directions, then lightly spray with nonstick cooking spray. Ladle or spoon the batter onto the prepared iron, making sure not to overfill it. Cook until the waffles are golden brown and crispy. Repeat with the remaining batter. Serve with maple syrup, berries, and butter, if desired.
4
For pancakes, lightly grease a griddle or skillet. Using a 1/4-cup measure, spoon the batter onto the prepared griddle and cook until bubbles begin to form, about 3 minutes. Flip the pancakes and cook until golden brown, about 2 minutes.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 cups sorghum flour, 1/2 cup buckwheat flour, 1/4 cup millet flour, 1 teaspoon baking soda, and more.

Yes, Whole-Grain Waffles From 'The Vermont Farm Table Cookbook' falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whole-Grain Waffles From 'The Vermont Farm Table Cookbook'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions