In my quest to add more seeds and whole grains to our menu, I decided to make some Buckwheat Waffles this Saturday morning. I found this recipe at Epicurious (which I think was the very first food website/blog that I ever used online back in the day…), and it worked extremely well. I will definitely make it again. *Note — this is a recipe you have to start the night before you are making the waffles.
The only deviations I made from the recipe as stated are:
- I used 1/2 white whole wheat flour and 1 cup white flour along with the buckwheat, instead of all white flour.
- I didn’t use the 2 tbs sugar — I always find sugar in pancake and waffle recipes redundant, since we put sugar on them, we don’t need added sugar in them.
- Because I used the white whole wheat, the batter was thicker than it might normally be, so I thinned it with about 1/2 cup milk.
While I had a few doubts looking at the greyish batter, the waffles were delicious and made enough (16 — probably because of the added milk) that I have an easy 2-3 more breakfasts for two with the ones I put in the freezer.
This is a delicious way to get your whole grains in the morning, and with the ones in the freezer, you can just pop them in the toaster and have breakfast in minutes.
If you want to learn more about buckwheat, read more about this grain here.
In fact, I ate them so happily I completely forgot to take picture of them on the plate, so all I have this this one of them on the counter. 🙂