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Sorghum Belgium Waffles

Recipe developed by: Barbara Kliment, Nebraska Grain Sorghum Board
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Prep Time 12 minutes
Cook Time 20 minutes
Course Breakfast
Servings 45 waffles

Ingredients
  

  • 1 ⅓ cups Sorghum flour
  • ⅔ cup Cornstarch
  • 3 tsp Baking powder
  • 1 tsp Sugar
  • ¾ tablespoon Salt
  • ½ cup Non-fat powdered buttermilk
  • 3 tablespoons Butter melted
  • 3 eggs
  • 1 ½ cups Water

Instructions
 

  • ombine dry ingredients. In separate bowl, beat together eggs, oil and water; add to dry ingredients and mix just until well blended. Spoon approximately 2/3 cup of batter onto hot waffle maker and bake until golden brown. Makes 4-5 Belgian Waffles. Serve immediately with warm syrup or fresh fruit and whipped cream.