Whole grain and sourdough waffles
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Honey |
| 2½ | teaspoon | Instant yeast; or |
| 1 | pack | Instant yeast |
| 1 | cup | All-purpose flour |
| ¾ | cup | Brown rice flour; available in health |
| ; food stores | ||
| ¼ | cup | Whole-wheat flour |
| 1 | teaspoon | Salt |
| 2¼ | cup | Milk; at room temperature |
| 5 | tablespoons | Unsalted butter; melted |
| 2 | larges | Eggs; beaten |
| Maple syrup; or fruit preserves | ||
| ; for topping | ||
Directions
1. Make batter the night before you serve the waffles, but do not add eggs.
2. Combine together the three flours, yeast and salt in a large bowl.
3. In another bowl blend together the milk, melted butter and honey until smooth.
4. Remove lumps. Pour liquid into the dry ingredients and mix thoroughly.
5. Cover with plastic wrap and refrigerate overnight. ¤ © 1996 Lifetime Entertainment Services. All rights reserved.
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