Are you torn between buying one more appliance for the kitchen, and one more box of store-bought waffles?
If you need one more reason to start making fresh home-made waffles, here you go: millet waffles!
Millet-wheat waffles, that is. These are easy to make and use equal parts of millet and whole wheat flour. This recipe uses mashed ripe banana in the batter. If you don’t have a ripe banana on hand, you may use 1 TBS honey or molasses in its place. This will provide a mildly sweet tone to the background without overwhelming the hearty flavor of the waffle.
(Alternatively, you may use the same batter for millet pancakes.)
In the waffles pictured above I used sprouted millet flour which I got from a company called To Your Health in Alabama.
1 cup sprouted millet flour
1 cup whole wheat flour
1 very ripe banana, mashed
¼ teaspoon salt
¼ teaspoon baking soda
2 cups milk
2 TBS oil
How to make the waffles: Mix dry ingredients well. Add wet ingredients and mix thoroughly. You can use the batter right away but if I can I let it sit for 20 minutes or so. Seems to help.
Some suggest adding chopped nuts or berries to the batter but I think it tastes better if you add them on top of the finished waffle instead.
Using an electric waffle iron, pour the batter according to the instructions of the waffle iron. Hint: Make sure the waffle iron is hot before you pour in the batter. Make sure to get batter into all four quadrants. I usually apply some oil or butter before the first waffle but not to any subsequent waffles.
Serve with chopped nuts and fruits. A dash of butter and maple syrup also tops it off nicely.
You can use the same batter to make pancakes.
Yield: 3-4 waffles.
Source for sprouted millet flour: To Your Health