Sweet corn wheat berry savory waffle
Put wheat berries in a pot with 2 inches of water. Bring water to a boil, reduce heat and simmer until grain is tender, 50 to 60 minutes. Drain off excess water and set grain aside.
In a large bowl, stir together flour, cornmeal, baking powder, baking soda and salt. Stir in buttermilk, butter and eggs to make a thick batter. Fold in wheat berries, corn kernels, basil and thyme.
Preheat oven to 200 degrees F. Heat up waffle iron and lightly brush cooking surface with oil (or melted butter). When waffle iron is ready, pour in 1 cup batter. Cook until waffle is lightly browned, about 5 to 6 minutes. Transfer waffle to a baking sheet and keep it warm, uncovered, in oven until ready to serve. Repeat with remaining batter.
Serve waffles topped with stone fruit salsa, a sunny side-up egg, crisp bacon lardons and toasted hazelnuts or a drizzle of maple syrup.
If desired, replace wheat berries with 1⁄2 cup cooked farro. This recipe was adapted for Plate from The Birchwood Cafe Cookbook by Tracy Singleton and Marshall Paulsen with Beth Dooley (University of Minnesota Press, 2015).