My husband is actually the waffle cook in the family, but this time I wanted to see how it’s done! So I soaked some whole wheat flour in clabbered milk overnight. This was actually the very first time that I’ve made waffles. I can’t even believe that but it’s true.
I was really surprised that these turned out so well, but they did! They were slightly soft like Sally says in the recipe, but they really fluffed up like waffles made with white flour, and they did crisp up in the oven. The texture was crisp on the outside, chewy on the inside, amazing!
Tips for making Waffles
- When soaking, a warm place makes all of the difference. It’s still cool here in Oregon so I put the soaked flour in the turned off oven and left the light on. When I went to bed, I turned the light off because it can get to over 90 degrees in there eventually.
- Use a mild yogurt as soaking medium if your family is not yet used to sour foods. The sourness of this with the clabbered milk was not unpleasant at all to Allie and I but was a bit much for Shawn and Zoie.
Soaked Flour Waffles
Rating: 2 forks (key) Shawn and Zoie did not like the sour aftertaste. I will make this again but not with clabbered milk, although Allie and I enjoyed it.
Difficulty:
Easy
Page in NT: 98
Ingredients:
2 1/2 cups freshly ground spelt, kamut, or whole wheat flour
2 cups clabbered milk, yogurt, buttermilk or kefir
2 egg yolks, lightly beaten
2-4 Tablespoons grade B maple syrup
2 Tablespoons melted butter
1 teaspoon sea salt
4 egg whites
pinch of sea salt
small amount of coconut oil for oiling the waffle iron (if needed for your brand)
Preparation:
Soak flour in the clabbered milk, buttermilk, kefir, or yogurt in a warm place for 12 to 24 hours. Stir in egg yolks, syrup, melted butter, and salt. In a clean bowl, beat egg whites with pinch of salt until stiff. Fold into batter. Cook in a hot, well-oiled waffle iron. Serve with melted butter and maple or sorghum syrup, raw honey, berry preserves, apricot butter or sweet cheese topping.
Note: These waffles are softer than those made with white flour. However, they will become crisp if kept in a warm oven for several hours.
Photo courtesy of arthurohm on Flickr
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{ 9 comments… read them below or add one }
Love the Photo Kim!!
Going to have to print this off and give it a whirl.
Been years since I’ve ever done waffles….and to do such now means
I’ll need to buy myself a waffle iron.
I usually follow the method in Sue Gregg’s book for soaked waffles and no one in my family bats an eyelash (my kids are ages 2.5-almost 9). I have found that if we’re serving syrup on top, there is no need for any sweetener in the waffles (and believe me, my kids are not interested in abnormal food, so savory or bland waffles, these are not). The upside is that I never have to use any oil on the waffle iron because they’re not sticky. Sadly, I dropped our waffle iron 2 weeks ago and haven’t found a new one yet
Oh, we LOVE waffles with nut butter and syrup or honey on top. So good and much more filling for those of us who NEED protein in the AM and don’t want eggs every stinking day
that’s a really good idea about the nut butter, thanks! not sure why I didn’t think of that. And yes I am going to leave out the syrup the next time… no need just like you said…
Did you find that these browned faster than normal waffles? I made them once and had a hard time not burning them. The outside was dark and the inside was doughy.
Hi Laurie… the waffle maker that I have has a adjustable temp. Or should I say… it has a temp 1 – 9, so I turned it down to 2 and they cooked very well. I had to leave them on for longer than it said (the beeper went off) but that’s normal with soaked baked goods. My husband bought it at Costco and it’s one of those ones that you can flip around.
So glad you tried the clabbered milk! It is funny, when I did the clabbered milk pancakes they weren’t sour at all. Maybe it has to do with the temperature…try soaking them on the counter next time and see if there is a difference.
I had molasses on pancakes this weekend at a restaurant, that is a neat taste, try that sometime!
Hi Kim!
first try at the garage sale waffle maker.. I used 1 cup full fat Trader Joes greek yogurt, one cup raw milk, 1 cup whole wheat flour (ran out and had to add one cup white flour ;() and I cup Masa Harina from Gold Mine brand… let it sit covered in the unlit stove overnight.. added the rest of the ingredients..all at room temp.. and magical waffles were soon ready from my daughters delight!
next time I am going to whip some raw cream to add to the strawberries on top, they have NO idea how healthy all this ” tasty stuff” is!
Thanks again
debbie
oops should have said 1/2 cup Masa Harina corn flour!
Try doing a few generations of you clabbered milk. Take some from your first batch. Add fresh milk. Let that clabber and repeat again. After about the 3rd or 4th generation, your milk won’t have that sourness. Honestly, try again. Clabbered milk is the holy grail. Also, add about 1/2 teaspoon baking soda for the quanitities you mentioned. That will neutralize the acid. Add it after the soak, of course. You won’t have a problem getting the family to devour them. It took me the better part of 6 months to figure that out. Good luck.