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Sorghum Waffles

https://www.sorghumcheckoff.com/recipes/sorghum-waffles/

16 servings

Prep Time

30 Minutes

Make Time

1 Hours 30 Minutes

Yield

32 waffles

Sorghum Form

Flour, Syrup

Tips & Tricks: For a lighter, fluffier waffle: separate the egg whites and whip until stiff then fold them into the batter at the very end. You can also add cooked sorghum to the batter to ramp up the nutrient density and add a bit of texture as well. This batter holds well and can be made ahead of time without issue.

Feel free to add in your favorite inclusions as well including chocolate chips, nuts, or fruit.

Click here for a Gluten-Free Sorghum All Purpose Flour Blend recipe for all your future sorghum cooking and baking.

Ingredients

  • 4 cups sorghum AP flour blend
  • 6 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup sugar
  • 3 cups milk
  • 5 eggs
  • 4 teaspoons vanilla extract
  • 1 cup butter, melted

Instructions

  1. Preheat and spray a waffle iron with cooking spray.
  2. Sift the flour, baking powder, salt, and sugar in a bowl.
  3. In a separate bowl, whisk together milk, eggs, and vanilla.
  4. Pour the wet mixture over the dry ingredients and mix until just combined. Stir in the melted butter until homogenous.
  5. Scoop the batter into the prepared waffle iron and cook for roughly 5 minutes or until golden brown.

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