Cooking with Buckwheat Flour
With autumn in the air, we crave everything buckwheat. From our Cooking with Buckwheat Cooking Class, enjoy this recipe for buckwheat waffles.
Buckwheat flour gives these waffles an earthy flavor.
1 cup buckwheat flour
1 cup all-purpose flour
2 tablespoons packed light-brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
3 large eggs, separated
1 cup sour cream
1 1/2 cups whole milk
8 tablespoons (1 stick) unsalted butter, melted
Preheat a waffle iron. Into a large bowl, sift together buckwheat and all-purpose flours, sugar, baking powder, salt, and cinnamon.
In a medium bowl, whisk together egg yolks, sour cream, milk, and butter. Pour the egg mixture into the dry ingredients, and stir briefly until just combined.
In a medium bowl, beat egg whites with a hand-mixer until stiff but not dry. Fold into the batter.
Ladle about 1/3 cup batter onto each section of the waffle grid; spread the batter almost to the edges. Close the lid, and bake about 5 minutes, until no steam emerges from the waffle iron.
Transfer the cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using the remaining batter. If desired, serve with fresh fruit and maple syrup.
Recipe adapted from MarthaStewart.com.