In a large bowl, whisk the sorghum flour with the millet flour, all-purpose flour, whole caraway seeds, ground caraway, baking powder, cinnamon and salt. Stir in the raisins.
In a small bowl, whisk the milk with the eggs, butter and honey, then stir into the flour mixture.
Preheat a Belgian waffle iron to medium-high and grease with vegetable oil. Pour a heaping 1/3 cup of batter into each waffle iron square, pushing the batter out to the edges; close the waffle iron and cook until crisp, about 4 minutes. Cook the remaining waffles and serve with maple syrup.
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