I love the taste of buckwheat and use it regularly for baking. At the waffle party, I prepared a batch of overnight yeasted buckwheat waffles using Orangette’s recipe. It inspired me to utter the word ethereal. One caveat is that the recipe requires planning ahead and Saturday night is usually not the time to stir a batter (oh that is absolutely not an euphemism). I want buckwheat waffles that I can whip up at spur of the moment. I want a recipe that doesn’t involve fussy steps like separating the eggs or whipping extra egg whites into clouds.
Generally speaking, I like to use 1:1 ratio of gluten free flour with all purpose wheat flour. The wheat flour helps with developing structure and the gluten free flour asserts its unique taste. With buckwheat, experience told me I can usually get away with using 100% buckwheat flour without compromising texture for pancakes and waffles. I am quite pleased with these gluten free 100% buckwheat waffles.
One drawback is that you have to enjoy these quickly. Once I removed the waffle from the iron to cooling rack, it turned from crispy outside, fluffy inside to floppy all over alarmingly fast. I am okay with it since I toast the leftovers in a toaster oven until crunchy anyway…for a whole week of waffle breakfast!
In Melissa Clark’s cookbook Cook This Now!, she included a recipe for buckwheat pancakes served with cardamom cream syrup and sliced peaches. I took inspiration from her and served my buckwheat waffles similarly. The unusual syrup is very lovely with the exotic cardamom flavour.
Lazy Girl’s Buckwheat Waffles
makes 7 classic 5 of hearts
adapted from Simply Recipes
- 3/4 cup buckwheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon granulated sugar
- pinch of salt
- 2 eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1/2 cup plain whole milk yogurt, room temperature
- 4 tablespoons butter, melted
- First thing first, preheat your waffle iron.
- In a large mixing bowl, stir together all the dry ingredients including flour, baking powder, baking soda, sugar, and salt. In a small mixing bowl, stir together eggs, milk, and yogurt.
- Stir wet ingredient into dry ingredient. Contrary to conventional quickbread wisdom, there’s no need to be gentle! Being gluten free, the batter will not get tough even if you stir to your heart’s content. Stir in melted butter too until you get a uniform batter.
- Make waffles according to your waffle iron’s direction.
- Leftover waffles can be cooled completely on cooling rack. Store in fridge or freezer. Toast in toaster oven before serving.