Recipes

Sweet corn wheat berry savory waffle

Birchwood Cafe

Minneapolis
Minn.
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Menu Price: 
$14.00
Yield: 
6 to 8 servings
Ingredients: 
1/4
c
Wheat berries (see note)
21/2
c
Unbleached all-purpose flour
1/2
c
Cornmeal
1
tbs
Baking powder
3/4
tsp
Baking soda
1
tsp
Salt
31/4
c
Buttermilk
6
Oz
Unsalted butter, melted
3
each
Large eggs, lightly beaten
1/2
c
Corn kernels, cut from 1/2 ear sweet corn
1/4
c
Basil, chopped
1
tbs
Thyme leaves
As needed
Rice bran oil
1

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.

2

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.

3

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.

4

Serve waffles topped with stone fruit salsa, a sunny side-up egg, crisp bacon lardons and toasted hazelnuts or a drizzle of maple syrup.

Notes: 
Note: 

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).

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