Birchwood Savory Waffle
~ Mary ~
Birchwood Cafe is one of the best, most consistent, places to eat here in the Twin Cities. We’ve had a hard time finding places that we really love and want to go back to over and over again. Chicago spoiled us rotten, and we’re trying hard to forget it, but let me tell you, it’s tough!
Birchwood came out with a cookbook, this past summer, and I dove right into this recipe! It has a lot of accouterments, they are lovely, but IMHO not necessary.
Birchwood Sweet Corn Savory Waffle
The day before you make these waffles make:
1 Cup cooked Kamut or Wheat Berries
In a large bowl combine, then set aside:
2 Cups All-Purpose Flour
1/2 Cup Wheat Flour
1/2 Cup Cornmeal
1 Tbsp Baking Powder
1 tsp Baking Soda
1 tsp Kosher Salt
In another large bowl combine and whisk together:
3 1/4 Cups Buttermilk
1 1/2 Sticks Melted Butter
Stir wet ingredients into dry ingredients.
Add, and stir to combine:
the cooked Wheat Berries or Kamut
1 Cup Whole Kernal Corn – fresh is wonderful
1/4 Cup Fresh Basil Chopped or 1 Tbsp dry
Cook in waffle iron.
My waffle iron takes about 2 1/2- 3 Cups of batter (makes four squares) and takes about 8 -10 minutes to cook.
I can get about 3 1/2 batches out of this recipe – which is 14 squares as seen in the photo at top.