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Winter Waffles:

waffles January 30, 2021 with locally milled flours
Waffle topped with pears from the orchard of friends, and my new mug from the library’s adult reading adventure: the Winter of Reading

The lightest waffles I have ever made. One hundred percent local whole wheat flour, no baking powders and no dairy. How did this happen?  Two eggs separated for each cup of flour is what I think is the secret plus I add no sugar to the batter. It was a thinner than I usually make and with rest it did not become much thicker as often happens. The flour was 2/3 Sonora white  (soft) wheat milled by Dry Storage in Boulder and 1/3 of their Bordeaux red (soft) wheat.


  • 120 grams of flour
  • Salt, a pinch
  • 3 T oil (brush waffle iron with some too)
  • 1 cup water (lemon water?)
  • 2 eggs separated

Mix flour and salt, make a well in center and add egg yolks, oil and water, mix. Beat whites until they form peaks. Fold these gently into the batter and cook on a hot, well-oiled waffle iron until the machine says they are done.


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