We love this recipe because this einkorn waffle batter whips up quickly and the waffles cook up crispy and so delicious! What’s even better is that they freeze really well in a sealable plastic bag for up to 1 month, and can be defrosted at room temperature, then toasted and topped.

Instructions

1. Heat waffle iron according to manufacturer's instructions.
2. Preheat oven to 300°F degrees. Place a baking sheet in the oven.
3. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
4. In a large bowl, whisk together the milk, yogurt, butter, and egg yolks.
5. Whisk the flour mixture into the wet ingredients until smooth.
6. In the bowl of a standing mixer fitted with a wire whisk attachment, beat the egg whites until soft peaks form, about 3 minutes. Use a rubber spatula to gently fold the egg whites into the waffle batter until just mixed.
7. For large Belgian waffles, spread 1 cup of the batter nearly to the edges of the waffle iron. For regular waffles, use ½ cup of batter.
8. Bake using a medium-high setting for approximately 4 minutes, or until the waffles are deeply golden and crisp.
9. Serve immediately with maple syrup, or keep warm in the oven until ready to serve.