Buttermilk Buckwheat Waffles

  • 3 eggs, at room temperature
  • 1/4 cup (half a stick) unsalted butter, melted and cooled a bit
  • 2 cups buttermilk, at room temperature
  • 1 cup whole grain buckwheat flour
  • 1 cup white flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • butter, jam and maple syrup for serving

Begin heating an oiled waffle iron over medium heat (if using an electric waffle iron, follow the instructions that came with it).

Whisk the eggs together in a small bowl. Whisk the melted butter into the eggs, then whisk in the buttermilk. Set aside.

Whisk together in a larger bowl all of the dry ingredients. Add the wet ingredients and stir until well-incorporated. It is all right if there a few lumps. Let rest a few minutes before continuing.

Use a cup or ladle to pour enough of the batter into the heated waffle iron to come about 1/2 inch from the edge of the waffle form – the batter will spread and expand as it cooks, so don’t overfill. Close the lid of the iron.

Cook, monitoring the heat carefully, until the waffle is beginning to brown on the first side, then flip the waffle iron over and continue cooking until the other side is golden brown.

Serve immediately with butter, jam and warm real maple syrup. You will have enough batter to make five or six 7 inch by 7 inch waffles.

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