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Sorghum Belgian Waffles
1 1/3 cups sorghum flour
2/3 cup cornstarch
3 teaspoon baking powder
1 teaspoon sugar
3/4 teaspoon salt
1/2 cup non-fat powdered buttermilk
3 tablespoons butter, melted
1 1/2 cups water
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