Prep 5 mins
Cook 10 mins
These spelt waffles are divine! They are light, airy and crisp. The perfect platform for pure maple syrup. Plus the spelt offers a wondrously nutty essence, that you just don’t get with plain old flour. The beauty is, these are my families favorite waffles. They don’t miss the white-processed flour. They don’t miss the handful of white sugar; and they don’t miss the additional 1/4 cup of oil that I took out! So you can eat your waffles on Saturday morning, without an ounce of guilt, and still have dessert Saturday night!
- 2 1⁄4 cups spelt flour
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 2 eggs
- 1 cup milk
- 3⁄4 cup seltzer water
- 1⁄4 cup oil
- Preheat your waffle iron.
- Mix the dry ingredients on a large bowl. Then whisk in all the wet ingredient–until smooth.
- Scoop the batter onto the waffle iron and close. Cook for 2-5 minutes, then repeat.
- Make 12- 4 inch waffles.
These were delicious. I used almond milk with success.
These were excellent! I love how the seltzer water made them light and crisp! I got 8 waffles using a belgian waffle maker.
We have enjoyed these since the first time my wife made them. FANTASTIC. We, and I mean, me, are all about trying something new, and with seltzer water as an ingredient....well, that's definitely not what I grew up with. The added fluffy-ness and crispy outside, light as air waffle are an excellent hit with this family.
We folded them like tacos and stuffed with whipped cream and sprinkled cinnamon over the top.