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Teff Waffles

Author:

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Serves:

4 6" waffles

Author:

Serves:

4 6" waffles

A delicious way to start the day, these waffles are amazing topped with fresh berries and syrup. That is, if you don’t eat them warm right out of the waffle iron.

This recipe used with permission from Whole Grains Every Day, Every Way, Clarkson N. Potter, Copyright C 2006 by Lorna Sass.

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Instructions

  1. If using whole teff, place a large skillet over medium heat. Add the grains and toast, stirring constantly, until they emit a toasty aroma and begin to pop, about 3 minutes. Immediately transfer to a bowl to cool.
  2. Place about 1/3 of the grains in a spice grinder, and process to a fine flour, 30 to 45 seconds. While processing, shake the spice grinder up and down to distribute the grains. Repeat with the remaining grains. You should have about 1 1/2 cups of teff flour.
  3. Place the teff flour in large bowl and combine it with the baking powder, white sugar, salt, baking soda, and cinnamon.
  4. In another bowl, lightly beat the eggs, 1 1/4 cups buttermilk, butter and molasses.
  5. Stir the liquid ingredients into the dry ingredients until barely blended. Do not overmix. If the batter is too thick to easily spread over the waffle iron, or thickens while standing, stir in the remaining buttermilk.
  6. If you plan to serve the waffles all at once, preheat the oven to 200°F.
  7. Heat a waffle iron according to the manufacturer’s instructions. When a drop of water thrown on the waffle iron sizzles, spoon on enough batter to cover 3/4 of the surface. Close the lid and bake until the waffle is golden brown and the edges are crisp. Since teff contains no gluten, the waffles will be fragile, so remove them gently by prying up one corner with a fork and then sliding a spatula underneath to lift them up.
  8. Serve immediately or, to keep the waffles warm, place them in a single layer on a rack in the oven.
  9. Garnish with berries. Pass maple syrup or honey at the table.

Variation: Add 3 tablespoons sesame seeds and/or 2 tablespoons dried currants to the batter.

Ingredients

Maskal Teff Grain

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  • 1 1/3 cups plus 1 tablespoon Maskal Teff® grain, preferably brown, or 1 1/2 cups Maskal Teff® flour
  • 2 1/2 teaspoons baking powder
  • 1 tablespoon white sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs
  • 1 1/4 to 1 1/2 cups well-shaken buttermilk
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 1 teaspoon molasses
  • Fresh berries for garnish
  • Maple syrup or honey for serving

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The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.

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