Thursday, September 1, 2011

Soaked Waffles

We are embracing the soaking method around here. First after a ton of reading I have found that grains that have been soaked are much easier for our bodies to digest plus we absorb more of the vitamin and minerals our bodies need when we are eating soaked grains. Second it is so nice to already have half the recipe done when I go to make something (especially in the morning). So in continuing to improve our morning breakfast I made soaked waffles. Yum! 

Soaked Waffles
2 cups wheat flour
2 cups buttermilk
2 eggs
2 tsp baking powder
1 tsp baking soda
½ tsp salt
cup melted butter

Soak flour in buttermilk for 12 to 24 hours.
Heat waffle maker. Add the rest of the ingredients to the flour mixture and stir till combined. Follow your waffle manufactures directions for cooking the waffles. Soaked waffles may tend to be slightly softer then non soaked. Placing them in a warm oven about 200º while making the rest of the waffles will make them a bit more crunchy.

Any leftovers can be stacked in a freezer container separated by wax paper and frozen for later.
Warm up frozen waffles in a toaster oven or oven set at 350º for 5 min.

*For fluffier waffles separate whites and yolks of the eggs. With an electric mixer in a clean bowl beat the whites till stiff and set aside. Add the yolks with the rest of the ingredients, mix well then fold in the egg whites. 

Some of our favorite waffle toppings include
Fresh or frozen fruit
Chocolate chips
Finely chopped nuts
Homemade fruit syrups
Whip cream
Cream Cheese

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