Basic Whole Wheat Waffles
Type 630 and 1050 spelt flours contain more nutrients than the commonly used type 405 or 550 wheat flours because they have a higher proportion of bran. This means they provide digestive fiber that is good for the intestines. In addition, minerals such as magnesium support optimal nerve and muscle function.
The darker the flour and the higher the type number, the more health-promoting nutrients the flour contains. If you like it a little more crunchy in taste, you can also replace part of the flour with the whole grain variety - this offers the highest possible vital substance content, as the entire husk is included, which contains the healthy substances.
Sift flour, baking powder and cinnamon into a bowl, mix with sugar and press a well into the center. Separate the eggs.
In another bowl, beat butter with egg yolks and milk. Then mix with the flour mixture until smooth.
Beat egg whites in a clean bowl until stiff and gently fold into batter.
Preheat the waffle iron and grease lightly. Put a small amount of batter on the iron, close the lid and bake the waffle until golden brown. Repeat the process with the remaining batter.