100% Spelt Overnight Waffles
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Adapted from Food and Wine
  • 1 ¾ cups milk
  • ½ cup butter, melted
  • 2 ¼ cups light spelt flour
  • 2 tsp. instant yeast (use instant yeast so you don’t have to proof it first in water)
  • 2 eggs
  • 2 tsp. honey or maple syrup
  • 1 tsp. salt
  • 1 spoonful sourdough starter
  • Strawberries or whatever fruit is local!
  • Cream, whipped
  1. Combine all the ingredients (except the fruit and cream) in a large bowl and mix until a smooth batter develops. Cover and refrigerate overnight.
  2. Remove in the morning and stir the batter to deflate it a little. Adjust if necessary by adding extra flour or milk to achieve the desired consistency. Allow the batter to warm for 30-45 minutes (if you can wait!).
  3. Thanks to all the butter in the recipe the waffle iron shouldn’t need any greasing, but if you want you can grease the iron a bit. Fill the iron about ⅔ full with batter and close. Remove the waffle when it’s golden and crispy*. Adjust the amount of batter if the first waffle is too big or small.
  4. Serve hot, topped with fruit and whipped cream. Allow extra waffles to cool on a rack so they don’t get soggy and then freeze them for later (this is very useful for a quick snack for kiddos later).
Recipe by The Local Kitchener at https://localkitchener.ca/2014/07/spelt-waffles/