Whole Grain Waffles – Barley Flour
Waffles are decidedly the high class alternative to the pedestrian pancakes. Sure, they are slower to produce but they are a great treat for a breakfast or brunch.
Breakfast fixings, barley flour waffles, strawberries, bacon and maple syrup
While a variety of whole grain flours can be used to pull these healthy waffles together my favorite is unquestionably barley. There’s a sweetness to barley that plays perfectly in this recipe – and by that I mean you’ll be hard pressed to make enough to satisfy the crowd at your table.
You may be hard pressed to find barley flour in your local grocery store – it will probably take a trip to a specialty retailer if you don’t have your own grain mill. If that’s the case why not consider building a grain mill – it isn’t much more complex than the baking you are already doing, just in a different domain.
That said, like all whole grain products it will fill you up and keep you going – you won’t be getting hunger pangs mid-morning after a hearty breakfast where these are featured.
So oil up your waffle iron, get it heated up and get ready to wow with these whole barley flour waffles.
Click on the post title for the full recipe.
- 2 cups whole barley flour
- 1 tbsp sugar
- 1 1/2 tsp baking powder
- 1 1/2 cups milk maybe more to achieve texture
- 2 tbsp vegetable oil
- 2 eggs
- Preheat and oil your waffle iron
- Mix the dry ingredients (barley flour, sugar, baking powder) in a bowl until thoroughly combined
- Form a depression in the center of the mix and add oil, milk and eggs. Mix to incorporate but no more than that. You may have to add more milk to achieve the desired consistency. The batter shouldn't be runny but it should flow.
- Deposit about 1/3rd of a cup of batter at the center of the waffle iron and follow the procedures appropriate for the type of iron you are using.