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.
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