1 ½ tbsp poppy seeds*
2 cups buttermilk
1 tbsp natural cane sugar
1 tbsp aluminum-free baking powder
½ tsp fine sea salt
3 large eggs (whisked)
1/3 cup unsalted butter
*For optimal results, soak poppy seeds in buttermilk overnight.
- Preheat waffle iron to medium. In a large bowl, mix barley, oat and rye flours along with sugar, baking powder and salt together.
- In a separate bowl, whisk eggs with the buttermilk then add melted butter. Then proceed with combining wet and dry ingredients together.
- Pour about ½ cup of waffle batter into your waffle iron and close. Let cook (without peaking) for a few minutes or until deeply golden brown.
- Serve promptly with syrup, butters, fruit, sprinkles or other favorite toppings. If waffles will not be enjoyed right away, place on metal cooling rack to prevent from getting soggy.