Wednesday, 7 June 2017

Buttermilk Buckwheat Waffles

I looked at a number of buckwheat waffle recipes before I made these, and wasn't quite happy with the looks of any of them. Mostly because they weren't plain enough. That sounds odd, but sometimes - okay, quite often really - what I want is something that just tastes of itself. I like the flavour of buckwheat and it marries perfectly with maple syrup or honey. These very simple waffles were exactly what I wanted, and my mother said "best waffles I've ever had". Admittedly, she is very partial to buckwheat but you can't beat that! 

12 waffles
45 minutes prep time

Buttermilk Buckwheat Waffles

2 cups dark buckwheat flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons mild vegetable oil
3 large eggs
2 1/3 cups buttermilk
a little more oil to brush the waffle iron

Heat the waffle iron.

Stir together the flour, baking powder, and salt in a mixing bowl. Add the oil, break in the eggs, and add the buttermilk. Whisk well.

Pour a little oil into a small bowl and use a pastry brush to brush the waffle iron with it in between baking waffles. Pour a sufficient quantity of batter into the hot waffle iron to fill it (for me that is approximately 1 cup of batter, but your iron may vary), close, and cook until firm and golden brown; about 7 to 9 minutes.

Leftover waffles can be frozen and reheated in the toaster; in that case it is best to not cook them to too dark a shade of brown as they will get darker in the toaster.

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