We’re serving our crispy and buttery einkorn waffles with a tart and bitter punch from aronia berries.
- 1 cup all-purpose einkorn flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon coarse kosher salt
- 1 large egg
- 1 cup whole milk, plus more as needed
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 cup frozen and thawed aronia berries, for topping*
- Maple syrup, for topping
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a separate medium bowl, whisk together the egg, milk, butter, and vanilla extract until completely combined.
- Pour the wet mixture into the dry mixture and whisk just until a thick and smooth batter forms, adding more milk in 1/8-cup increments if the batter is too thick for pouring. Do not overmix.
- Allow the batter to rest at room temperature for 10 minutes. Meanwhile, preheat a Belgian waffle maker.
- Lightly grease the waffle iron with nonstick cooking spray. Pour 1/2-3/4 cup of batter into the center of the waffle iron, or the appropriate amount for your appliance.
- Close the lid and cook until lightly golden brown, about 3-5 minutes. Repeat with the remaining batter, lightly greasing the waffle iron between batches.
- Place the waffles on plates and serve with a small scoopful of aronia berries and a drizzle of maple syrup on top.
Raw aronia berries are very bitter and astringent. If desired, replace with fresh blueberries or the roasted option described above.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Waffle
- Method: Waffle Iron
- Cuisine: Breakfast
Keywords: einkorn, waffle, belgian, aronia, berry, berries