Buckwheat Waffles with figs and ricotta

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

1. In a medium bowl, place flour, baking powder, and salt. Mix together with a fork and set aside.

2. 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.

3. 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.

4. 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.

5. 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. Waffle should be golden brown.

6. Top with sliced figs, 1-2 tablespoons of ricotta, and a drizzle of honey.