Rye Waffles
The last week of July has been shitty mess: I made an embarrassing mistake at work (I accidentally sent a typo-ridden draft, not a finalized document, to someone), I had very little sleep because I had multiple deadlines, I had to deal with the tooth situation (and the fact that my dental insurance decided to not cover the antibiotics for some reason!), I couldn’t eat the foraged mushrooms because of the tooth-related pain…the list of first world problems goes on. *whine whine whine*
Things can only look up from now on so happy August!
Rye don’t we kick off the month with some tasty waffles?
(You have no idea how long it took me to come up with that pun.)
For 4 servings:
- ¾ c. dark rye flour
- 1 ¼ c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 2 c. buttermilk
- 3 tbsp. light brown sugar
- 2 large eggs
- 3 tbsp. butter, melted
- 1 tsp. pure almond extract
In a medium bowl, combine together rye flour, all-purpose flour, baking powder, baking soda, and salt. In another mixing bowl, whisk together buttermilk, sugar, eggs, butter, and almond extract. Stir dry ingredients into the liquid mixture. Mix until just combined. Preheat and grease waffle iron. Spoon about a 1/3 cup of batter in. Cook to desired crispiness (which varies by waffle iron manufacturer).
Serve the waffles hot with your favorite toppings!
Topping suggestions:
- Whipped cream
- Chopped candied nuts
- Toasted sliced almonds
- Sliced fruit
- Confectioners’ sugar
- Maple syrup
Waffles made with other stuff:
- Buckwheat Waffles from Food of Our Lives
- Cornmeal Waffles from A Sweet Pea Chef
- Spelt Waffles by Naturally Ella
- Millet & Oat Waffles by Veggie and the Beast
- Soghum Waffles by Lynn’s Kitchen Adventures
- Teff Waffles by Laura Russell
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