James makes really great waffles.
This recipe requires that the grains be ground once soaked, so check first, if you don't have a Vitamix or other 2HP blender, to see if your blender will grind soaked grains. (Slow speed until it's mostly ground).
We use an UNO waffle iron now.
The only time I have heard James curse is when we had our first waffle iron.
It always stuck. (Now he sings as he cooks.)
The grain ratio can change, depending upon what you have:
1 cup whole buckwheat kernels
1/4 cup whole teff
1/4 cup whole amaranth
1/4 cup whole millet
1/4 cup whole quinoa
1 tsp baking powder
4 eggs, separated
1 tsp vanilla extract
1 T molasses
3 T butter
1/4 tsp salt
Soak grains overnight in goat kefir, (or for a few days, with the kefir they will begin to culture which means added flavour),
with liquid just covering the grains (add more when they soak it up).
(Soak quinoa separately in water).
Beat egg YOLKS until smooth. Mix in molasses and vanilla and salt.
Combine cultured grains and baking powder in blender, blend until
Mix melted butter into egg mixture, then add blended grains. Mix
until all ingredients are combined.
Beat egg WHITES until soft peaks form. Fold egg whites into batter.
Ladle batter into pre-heated, butter painted, waffle iron and cook
We have them with creme fraiche, which I kefir from raw cream, and
blueberries, maple syrup or agave syrup.
I know, it seems fiddley, but it's just part of our routine.
We are now kefiring a large batch of grains. Some is used for the waffles and the rest kefirs a few more days to be used in making a gluten free sour dough ciabatta bread.