Makes about 8 waffles
Gritty and sturdy, these waffles will get you through a few hours at the chopping block. Dust with bee pollen.
INGREDIENTS
DRY
⅓ cup white wheat flour
⅓ cup rye flour
¼ cup buckwheat 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
Bee pollen
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 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 skillet as needed.
Eat hot, covered in butter and maple syrup.