The idea of soaking flour in yoghurt sounded odd when I first came across this recipe in Sally Fallon and Mary Enig’s Nourishing Traditions. Milled flour and yoghurt do not seem like naturally happy bed-fellows. Mixing ground flour with thick yoghurt can feel a bit like biting into wool – unpleasant. That all said the end result are the BEST waffles I have ever tasted and that is saying something for a lady living in Belgium.
Adding a soured dairy ingredient to a grain dish was quite a common practice in traditional cooking. Many old recipes called for the addition of either buttermilk, yoghurt, kefir, curds or crème fraiche in place of milk – fresh milk in the absence of refrigeration, to recall, was not very common.
I prepared these waffles for fourteen people one long hot summer a couple of years ago. At the end of the holiday when we asked the children what their favourite memory of the holiday was many said – jumping into the river, going to the beach, playing with my cousins. Then seven year old George chirped up “Aunty Kathleen’s waffles!” Boy did that boy make my day!
Day 1: Ingredients
3 cups of whole spelt flour
3 cups of either yoghurt, kefir or buttermilk
Mix the ingredients in a bowl and leave to rest for 8-12 hours.
Tip:- add more yoghurt, kefir or buttermilk if necessary there is no upper or lower limit as long as the mixture doesn’t get too runny.
Day 2: Ingredients
2 egg-yolks (keep the egg whites)
2 TBS of butter
4 TBS maple syrup
1 TSP of sea salt
Day 2: Directions
On a low heat mix the egg-yolks, butter, maple syrup and salt in a pan until the butter has melted.
Add the mixture to the soaked flour-yoghurt dough and mix together.
Beat the egg-whites with a pinch of salt until stiff.
Gently fold the egg-whites into the batter.
Bake in a well greased waffle iron and serve with maple syrup.
In the summer they taste superb with fresh berries and whipped cream.