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Printable Version

Sorghum Belgian Waffles

Ingredients:
1 1/3 cups Sorghum Flour
2/3 cup cornstarch
3 tsp. Baking Powder
1 tsp. Sugar

3/4 tsp. Salt
1/2 Cup Non-Fat Powdered Buttermilk
3 T. Butter, Melted
3 Eggs
1 1/2 Cups Water

Instructions:
Combine 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.

Recipe Developed by: Barbara Kliment, Executive Director - Nebraska Grain Sorghum Board