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Buckwheat Waffles & Orange Scented Whipped Cream

A whole grain waffle that tastes so good, you’ll want seconds (and maybe even thirds).
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Ingredients
  

  • 1 1/4 cups 187 grams whole wheat pastry flour
  • 1/4 cup + 2 tablespoons 45 grams buckwheat flour
  • 1 tablespoon 15 grams baking powder
  • 1/2 teaspoon 2 grams fine sea salt
  • 2 tablespoons 25 grams granulated natural cane sugar
  • 1 1/2 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)

Instructions
 

  • 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 2/3 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.