Barley-Amaranth Waffles

Barley-amaranth waffles are a whole-grain breakfast that skips wheat flour entirely. Barley flour brings a soft, malty sweetness, and amaranth adds a peppery, almost grassy depth that gives these waffles a flavor profile you simply cannot get from all-purpose flour. The combination is also higher in protein and fiber than a standard wheat batter.

Mix the wet and dry ingredients in separate bowls before beating them together. This is what keeps the baking powder evenly distributed and prevents the dense pockets that plague hand-mixed alternative flour batters. Amaranth absorbs more liquid than wheat does as it sits, so if your batter thickens between waffles, splash in a tablespoon or two of water to thin it back to a pourable consistency.

The griddle or waffle iron must be hot before the batter goes on. A barely warm surface gives soggy waffles. Listen for the steam to settle down before opening the iron, that’s when the outside has crisped enough to release cleanly.

Kitchen Tips

• Use unrefined vegetable oil as written. The little bit of nutty character it adds plays well with the toasted-grain notes of barley and amaranth.
• Soymilk in place of dairy keeps this fully vegetarian-friendly and gives a slightly richer waffle than water.
• Let the batter rest 5 minutes before cooking. The grains hydrate and the waffles bake up lighter.
• Cook on the slightly darker setting if you have a controllable iron. Whole-grain batters benefit from a longer toast.

Variations

• Stir in 2 tablespoons maple syrup and ½ teaspoon cinnamon for a sweeter, spiced waffle.
• Fold in fresh blueberries or chopped pecans before pouring onto the iron.
• Use the same batter for pancakes, just thin slightly with extra milk.