I made these waffles yesterday morning. They were so good, and bonus… they good for you. I used buckwheat flour instead of white flour so they are higher in protein and have a decent dose of antioxidants, iron, and magnesium. Plus contrary to its name, buckwheat is actually a seed and is not related to wheat so it’s naturally gluten free. (However, there can be cross-contamination if it’s not processed on dedicated equipment so if you have a Celiac or a gluten allergy you should look for gluten free.)
Back to the waffles, the recipe is much easier than you think. They taste a little healthy, but the texture is spot on. They are fluffy on the inside and crispy on the outside. If you have leftovers they are great in the toaster the next morning. Serve them topped with fruit and you have yourself a solid breakfast. (modified from Simply Recipes)
What I used:
1 1/2 cups buckwheat flour
1 tablespoon of flax powder
2 teaspoons baking powder
1 teaspoon baking soda
Pinch of salt
Pinch of cinnamon
2 tablespoons sugar
2 eggs, separated, plus 2 additional egg whites for extra lightness
1 1/2 cup buttermilk
1/4 cup butter, melted and cooled
What I did:
1. Turn on waffle iron to mediumish. I think mine is set to 7 on a scale of 1 to 10).
2. Combine dry ingredients: buckwheat flour, flax, baking powder, baking soda, salt, cinnamon, and sugar.
3. Add egg yolks, buttermilk, and butter to flour mixture and stir until mixed evenly.
4. Beat egg whites to stiff peaks and lightly fold into the batter. (Stir this step until just combined, the key is too keep the air in the batter, this gives the waffles their light airy texture)
5. Put batter into waffle maker and cook to desired toastiness.