I love a crispy waffle and I had an old recipe that was great! I am so thankful I was able to successfully convert it to fresh flour! I have always been a baker of muffins, cookies, quick breads and the like. But never bread! When I started milling, I found plenty of bread recipes that used fresh flour but I thought I could just use it as normal in my old cookie and muffin recipes, it didn’t go so well. I quickly learned about converting all-purpose flour recipes and that helped a lot. I wrote a bit about that here. I still have a couple recipes that give me trouble but I am determined to get them converted! Anyways, here is my waffle recipe! Enjoy!

The cornstarch is what gives it the crispiness. I make sure to get organic from Azure! You can also play around with wheat types! I bet it would be great with Sonora or Spelt in place of the soft white!

Waffle Recipe:

130 g soft white wheat

90 g hard white wheat

1/2 C organic cornstarch

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 TBS sugar

1 C milk

1 C buttermilk or more regular milk with 1-2 TBS lemon juice added

2/3 C organic canola oil (or oil of your choice)

2 eggs

2 tsp Vanilla

Whisk together until smooth. Let rest 30 minutes before using.

Makes about 6 thick waffles.