Blender-Milled Whole-Wheat Buttermilk Waffles
By America's Test KitchenPublished on November 13, 2016
Yield
Makes 8 waffles (Each 7-inches round)
Ingredients
Before You Begin
These waffles are best eaten as soon as they are cooked—we recommend serving them up straight out of the waffle iron with butter and maple syrup.
Instructions
- Process wheat berries, sugar, and salt in blender on high speed until ground as fine as possible, about 3 minutes. Transfer mixture to bowl. Add 1½ cups buttermilk to blender and pour wheat berry mixture on top. Blend on high speed, adding additional buttermilk and changing speed as necessary to maintain vortex, until mixture is thick and has only small lumps, about 3 minutes. Add eggs, melted butter, and any remaining buttermilk and continue to blend until fully incorporated, about 30 seconds longer. (At this point, batter can be transferred to bowl and refrigerated for up to 2 days. Whisk baking powder and baking soda into batter by hand before proceeding with recipe.) With blender running, add baking powder and baking soda and blend until incorporated, about 15 seconds.
- Heat waffle iron and bake waffles according to manufacturer’s instructions (use ½ cup batter per waffle for 7-inch round iron). Serve immediately.
Yield
Makes 8 waffles (Each 7-inches round)Ingredients
Ingredients
Ingredients
Why This Recipe Works
By Andrew Janjigian
These delicious and surprisingly light whole-wheat waffles are a great way to ease into the world of using freshly milled flour in recipes—especially since you don’t need a mill at all. In this case, a high-powered blender (aided by the moisture provided by the buttermilk) is all it takes to quickly grind wheat berries to a fine, even texture. You need a blender with a 450-watt (or higher) motor and ice crushing capability for this recipe. (On the other hand, if you have a mill, you can use the version we created using milled whole-wheat flour.)
Before You Begin
These waffles are best eaten as soon as they are cooked—we recommend serving them up straight out of the waffle iron with butter and maple syrup.
Instructions
- Process wheat berries, sugar, and salt in blender on high speed until ground as fine as possible, about 3 minutes. Transfer mixture to bowl. Add 1½ cups buttermilk to blender and pour wheat berry mixture on top. Blend on high speed, adding additional buttermilk and changing speed as necessary to maintain vortex, until mixture is thick and has only small lumps, about 3 minutes. Add eggs, melted butter, and any remaining buttermilk and continue to blend until fully incorporated, about 30 seconds longer. (At this point, batter can be transferred to bowl and refrigerated for up to 2 days. Whisk baking powder and baking soda into batter by hand before proceeding with recipe.) With blender running, add baking powder and baking soda and blend until incorporated, about 15 seconds.
- Heat waffle iron and bake waffles according to manufacturer’s instructions (use ½ cup batter per waffle for 7-inch round iron). Serve immediately.
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