After seven years of writing this blog can you guess which recipe is the most popular? Waffles. I shared the recipe for my Sunday Best Waffles during the first year of writing In Jennie’s Kitchen, and it has remained the no. 1 recipe since then. I guess you can’t fight fate, or the will of the people. Waffles, it is my friends. Once you give these buckwheat waffles a try, your love affair with waffles will deepen even more. You’re in good company with Mikey and Isabella on this one.
Funny enough, Isabella was always on Team Pancake. I’d have to alternate between pancakes and waffles every Sunday to keep the peace (Mikey was Team Waffle all the way). Then something interesting happened a couple of years ago. Isabella defected, swapping her pancake badge for membership in the Team Waffle club. Can you guess which one is Virginia’s favorite? Yes, of course, it’s pancakes. Anyone with more than one child saw that coming a mile away. Heaven forbid siblings agree.
As for me, I’m Team Eggs all the way. I prefer a protein-rich breakfast. I hope it’s okay to admit that. I mean, it’s not like I’m totally denouncing waffles. I like them, fine enough. I just want to put something that feels a little healthier in my body first thing in the morning.
That’s where these buckwheat waffles come into play.
I love buckwheat flour. It lends a deep, nutty flavor to baked goods, giving them more depth and personality than white flour. The only catch is that a little goes a long way. Try to swap in all, or even half, the flour in your favorite recipe with buckwheat, and you’re setting yourself up for an epic fail. So, this means that bag you buy is going to last for quite a while. I keep my less-used whole grain flours in the fridge to preserve their freshness. In order to not forget they’re there, I keep them front and center; a gentle reminder to use them up.
The day I decided to make these buckwheat waffles I held my breath a bit. I knew Isabella would be no fool; the kid has a super palate when it comes to taste. And I never lie to the kids about what’s in their food. I just don’t always offer up information if it’s not requested. I placed the hot waffle in front of her at the breakfast bar, along with a bowl of orange scented whipped cream. So as to not cause suspicion, I went about business as usual, making more waffles.
She cleared the plate, and my eyebrows went up, a dead giveaway of the victory I was savoring. The kid called me out on it flat out. She said, “they were really good, but I know you did something different”. A grin curled up to my cheeks. We both left breakfast winners that day.
More Breakfast Recipes from In Jennie’s Kitchen
Buckwheat Waffles & Orange Scented Whipped Cream
- 1¼ cups (187 grams) whole wheat pastry flour
- ¼ cup + 2 tablespoons (45 grams) buckwheat flour
- 1 tablespoon (15 grams) baking powder
- ½ teaspoon (2 grams) fine sea salt
- 2 tablespoons (25 grams) granulated natural cane sugar
- 1½ cups (355 ml) milk
- 2 large eggs, lightly beaten
- 1 teaspoon (5 ml) vanilla extract
- 1 stick (112 grams) butter, melted
- Pure maple syrup, to serve
- Orange Scented Whipped Cream, to serve (recipe here)
- Whisk the flours, baking powder, salt, and sugar together in a medium bowl.
- Add the milk, eggs, and vanilla extract to the bowl. Stir with a fork until just combined.
- Pour in the melted butter. Gently fold it in just until the batter looks combined—don’t worry if there are a few lumps.
- Let the batter rest for 5 minutes to develop (this brief rest allows the baking powder to activate).
- Meanwhile, heat your waffle iron. Pour, or ladle, enough batter to cover about ⅔ of the surface (the rest will spread once you close the top). Cook according to the manufacturer’s directions. A sure sign of doneness is once you see all the steam has stopped shooting out the sides of the waffle iron.
- Serve hot, with maple syrup and Orange Scented Whipped Cream.