I can't think of anything better than a delicious breakfast with seasonal fruit that is also a little healthier than normal. This waffle recipe was slightly altered from the Classic Belgian Waffle I made back in January by incorporating buckwheat and reducing the amount of butter and eggs.
In doing a little online research, courtesy of wikipedia, I discovered that despite its name buckwheat is not related to wheat, therefore is gluten free. It is classified as a seed because that is the part of the plant that is eaten. Buckwheat is high in protein and is being studied for it's medicinal properties to lower cholesterol and treating Type II diabetes. A pretty amazing seed if you ask me :)
I used a 50/50 ratio of buckwheat flour to all purpose flour because 100% buckwheat tends to be rubbery. This ratio produced a perfect waffle texture; fluffy on the inside and a crispy exterior. And since I had a few figs left from the Farmer's Market I decided to top the buckwheat waffle with those along with a dollop of ricotta cheese and a drizzle of locally harvested honey. So good! You probably won't have any leftovers, but if you do, the batter will keep 1-2 days in the refrigerator. The other option is to make all the waffles, allow them to cool, then freeze. Then you can pop them into the toaster for a quick weekday breakfast. Here's to getting your day started off right with good food and God's gladness!
* On a side note, I believe the ability to leave a comment without logging in is now back in order. Please give it a try to let me know :)
CLICK HERE for a printer friendly recipe. Makes 4-5 large waffles.
Ingredients for Buckwheat Waffles
- 1 cup buckwheat flour (120 grams)
- 1 cup all purpose flour (120 grams)
- 2 Tbsp granulated sugar
- 2 large eggs, divide whites from yolks
- 2 cups skim milk, lukewarm
- 1/2 tsp pure vanilla extract
- 2 Tbsp unsalted butter, melted
- 2 tsp baking powder
- 1/2 tsp salt
Directions for Buckwheat Waffles
- In a medium bowl, place flour, baking powder, and salt. Mix together with a fork and set aside.
- In a large bowl, beat sugar and egg yolks together until sugar dissolves and eggs turn a pale yellow color. Add vanilla, melted butter, and milk. Beat together on low or use a whisk to combine.
- In small portions add the flour to the wet mixture (from step 2). Beat on medium-low until just combined. Do not over mix, the batter will become tough.
- In a 3rd bowl, medium sized, beat the egg whites until stiff peaks form. Using a rubber spatula, gently fold egg whites into the batter.
- Spray nonstick cooking spray onto preheated waffle iron. Pour enough batter onto the iron to cover the bottom, about 3/4 cup. Close the lid and cook per manufacturer's instructions, about 3 minutes. Waffles should be golden brown.
- Top with sliced figs, 1-2 tablespoons of ricotta, and a drizzle of honey.