Recipe
Sorghum Belgian Waffles
https://www.sorghumcheckoff.com/recipes/sorghum-belgian-waffles-2/
Prep Time
12 Minutes
Make Time
20 Minutes
Yield
4-5 waffles
Sorghum Form
Flour
Recipe developed by:
Barbara Kliment, Executive Director-Nebraska Grain Sorghum Board
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Ingredients
- 1 1/3 cups Sorghum Flour
- 2/3 cup cornstarch
- 3 tsp. Baking Powder
- 1 tsp. Sugar
- 3/4 tsp. Salt
- 1/2 Cup Non-Fat Powdered Buttermilk 3 T. Butter, Melted
- 3 Eggs
- 1 1/2 Cups Water
Instructions
- Combine dry ingredients.
- In separate bowl, beat together eggs, oil and water; add to dry ingredients and mix just until well blended.
-
Spoon approximately 2/3 cup of batter onto hot waffle maker and bake until golden brown. Makes 4-5 Belgian Waffles. Serve immediately with warm syrup or fresh fruit and whipped cream.