Ingredients

For waffles

3 1/2 cup flour, i used freshly ground hard white wheat (see milk note if you are using ap flour)
2 tablespoon baking powder
1 teaspoon fine grain sea salt

For sauce

3 1/2 cup flour, i used freshly ground hard white wheat (see milk note if you are using ap flour)
2 tablespoon baking powder
1 teaspoon fine grain sea salt
4 teaspoon eggs
3 cup milk, *increase this to 3 1/2 cups if you are using ap flour
1 cup butter, melted

1/4 cup ap flour
3/4 cup sugar
2 cup milk
2 tablespoon butter
1 teaspoon vanilla, i often use a clear vanilla extract just to keep the sauce white

Preparation

Baking Directions:

For waffles: Preheat waffle iron.

Whisk together dry ingredients and set aside.

Whisk together the eggs and milk.

. Combine the milk mixture with the dry ingredients and whisk well.

Slowly add the melted butter and whisk to combine.

If you are using fresh wheat, let the batter rest for 10 minutes before cooking the waffles.

Letting it rest allows the fresh wheat to absorb more of the liquid and it will thicken the batter.

This recipe makes (18) 4'' square Belgium waffles.

I freeze the extras (four in a gallon size ziploc bag) and they reheat perfectly in the toaster.

For waffle sauce: In a large saucepan, whisk together the flour and sugar.

Set heat to medium and add the milk.

Whisk together and then continue stirring more or less constantly until it begins to bubble and is thickened.

You can raise the heat a bit, but watch carefully as this will burn if you are not stirring constantly.

When the sauce has thickened, remove from heat.

Add the butter and vanilla and stir to combine.

Pour over hot waffles and grate or sprinkle nutmeg over the top.

Note: I often double this sauce recipe and freeze the extra amount in small containers for individual breakfasts.

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