My husband usually gets me books or things to wear for Christmas; he (rightly) thinks Christmas is a time for gifts that don't tend toward the practical. So you might think the waffle iron I got for Christmas wasn't very romantic, but boy would you be wrong. I LOVE waffles. Every time I see them on a menu I'm thrilled. When I see them on TV I say, "waaaaaaffffffllllleessssss." So he knew I'd be excited about a waffle iron. He used to say he didn't even like waffles (blasphemy!) but I've brought him over with this recipe. It's a variation on the Classic Belgian Waffle recipe that came with my waffle iron (Villaware Round Belgian Waffler).
4 eggs, separated, room temperature
1 tb sugar
1/4 c butter, room temperature
1 c buttermilk (you can use regular milk instead, but I love buttermilk for baking)
1 tsp. vanilla
1/4 c spelt flour
1 3/4 c all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 or 1/2 c fresh blueberries
1/2 c raw walnuts
Cream the butter and sugar. Add the egg yolks and mix well. Add the milk and vanilla, then the flour, salt, and baking powder. Mix only until there are no lumps. Beat the egg whites until stiff peaks form, then gently fold the egg whites into the batter. Stir in your blueberries and walnuts and fire up your waffle iron.
I've experimented with different proportions of spelt and white flour, and this seems to be the best balance. The waffles get a bit heavy if there's too much spelt, but you can still taste it even when you only use 1/4 cup of it. Spelt has a nice sweetness that complements the walnuts. When I bake walnut bread I always use a little spelt flour.
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