Einkorn Waffles

 

Makes 11-12 waffles

IngredientsThe night before--

• 1 cup Einkorn inactive sourdough starter (fresh from the fridge and not super bubbly)

• 2 cups Einkorn Wheat

• 3/4 cup water

Add in the morning

• 1/3 c. olive oil

• 2 T. applesauce

• 3 large eggs, preferably from pastured hens

• 1 cup buttermilk

• 1 1/2 baking powder

• 1/2 tsp salt

• The night before you want to make the waffles, combine the Einkorn sourdough starter, Einkorn flour, and water in a large bowl. Stir to combine. This batter will be very thick, and that's totally fine. Make sure there is some headspace at the top of your bowl, because this will rise overnight.

1. Ferment the sourdough overnight. Cover the bowl and leave at room temperature overnight. In the morning, you will probably see that your batter has risen overnight, and likely even fallen some. Don't worry; the baking powder in this recipe will make sure that you get a nice rise in the recipe regardless.

2. Combine the wet ingredients. Combine the eggs, applesauce, and milk in a medium bowl. Whisk until well combined. Whisk in the salt and baking powder.

3. Mix the milk mixture into the sourdough and whisk in the melted butter.

4. Preheat the waffle iron and enjoy!

5. 
   

eat the Waffles: