This is a simple recipe using beremeal flour, an ancient grain still grown and used on Orkney. Give it a try when you get the chance. Serve with your favourite sweet or savoury toppings. This amount makes about 6 waffles.
Ingredients:
200g beremeal flour
60g self rising flour
2 tsp baking soda
2 eggs
380 ml milk, plus a little extra
2 tbsp vegetable oil
Method:
Mix all the ingredients together and whisk until a smooth, fairly thick batter is formed. The batter should still be easy to pour.
Leave to rest until ready to use or at least 30 minutes. If the batter has thickened by the time you are ready to cook, add a little more milk as required.
Heat a waffle maker or pan and oil using well to prevent the waffles sticking and burning.
Pour some of the batter into the waffle maker- about a ladle full per compartment if using a waffle maker like I do. Cook until golden on all sides, about 5 to 7 minutes.
Serve with your favourite toppings. I did fried bacon and eggs for a filling brunch option. Grilled or buffalo chicken would work well if you like savoury toppings. If you prefer a healthier option go for honey, fruit, yoghurt, jams or any other combination.
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