Buckwheat Waffles & Orange Scented Whipped Cream
A whole grain waffle that tastes so good, you’ll want seconds (and maybe even thirds).
- 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.