Heritage Sonoran Wheat and Mesquite Waffle - Mother Hubbard's Cafe
TUCSON, AZ (Tucson News Now) - Ingredients:
- 11 ounces Heritage Sonoran Whole Wheat Flour
- 5 ounces mesquite flour
- 2 ounces dark brown sugar
- 15 grams baking powder
- 7 grams baking soda
- 7 1/2 grams kosher salt
- 2 ounces vegetable oil
- 4 ounces unsalted butter, melted and cooled
- 4 large eggs
- 16 fluid ounces buttermilk
- 1/2 fluid ounce vanilla extract
Whisk all the dry ingredients together in a miking bowl.
In a separate mixing bowl combine the oil, butter, eggs vanilla and buttermilk. Whisk together until the batter is well blended.
Add the wet ingredients to the dry and mix until mostly smooth. Set aside to rest.
NOTE: When using less processed and alternative flours, I prefer to allow the batter to rest refrigerated over night or at room temperature for about an hour. Often the batter will require more liquid as these flours are slow on moisture uptake.
Just before pouring into the waffle iron, check the consistency of the batter and a little liquid (I usually use water) as needed.
Pour the amount of batter as recommended by the waffle iron's manufacturer, into the hot iron.
Bake accordingly and plate or place directly on the a 225F oven for holding.
Repeat as necessary. Do not stack waffles on top of each other as they will get soft.
One part warm mesquite honey to two parts unsalted butter at room temperature. Whisk together until smooth and creamy.
Transfer to a serving/storage bowl. Refrigerate.
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