Recipe for the traditional method of making soaked waffles so that get full faster, eat less and stay satisfied all the way to lunch.
Sift 4 cups of fresh flour to remove most of the bran. This should result in about 2 1/2 cups of sifted flour. Add the discarded bran to your compost pile or feed to your chickens or other birds.
Mix 2 1/2 cups of sifted flour with 2 cups filtered water plus lemon juice. Cover with a cloth secured with a rubber band and let sit on the kitchen counter for 8 hours or overnight.
After soaking is complete, drain off any excess water that has come to the top. Blend in maple syrup, egg yolks, vanilla, salt, and melted butter.
In a separate bowl, add pinch of sea salt to egg whites and whip them until stiff peaks form. Pour whipped egg whites into batter and blend until smooth.
Cook in a hot waffle iron oiled with coconut oil.
Serve with plenty of raw, grassfed butter and Grade B maple syrup.