Makes about 8 waffles
The natural sweetness of kamut sings in waffles. The coarseness of the flour makes a cornmeal-like crispy edge with a butter-flavored center.
INGREDIENTS
DRY
¼ cup pastry flour (low protein)
¾ cup kamut flour
2 tablespoons sugar
¼ teaspoon salt
WET
1 cup whole milk, room temperature
3 tablespoons vegetable oil
2 eggs, room temperature
Butter
Maple syrup
TOOLS YOU’LL NEED
Measuring cups and spoons
2 medium-size bowls
Whisk
2 small bowls
Large wooden spoon
Butter or grease for the waffle iron
Campfire waffle iron
Ready the coals (here).
In a medium bowl, sift together the flours, sugar, and salt. Set the bowl aside.
In a separate medium bowl, whisk together the milk and vegetable oil.
Separate the eggs into the small bowls.
Add the yolks to the wet mix and whisk together.
Whip the whites into soft peaks with the whisk.
Pour the wet mix into the dry mix.
Gently combine.
Fold the egg whites into the batter in thirds.
Grease and heat the waffle iron.
Pour 1 cup of batter onto the hot and ready iron.
Cook for 3 minutes on each side or until the waffle is golden brown and lightly charred.
Regrease the iron as needed.
Eat hot, covered in butter and maple syrup.