Buckwheat Belgium Waffles

digging in!

I love waffles. There’s just something so satisfying about pouring batter into a waffle iron and watching a waffle magically appear. They are so much easier than pancakes, in my opinion. I get too impatient with pancakes. I either flip them prematurely or not soon enough. A waffle iron keeps me stress free and that something I appreciate when I’m not fully caffeinated in the morning. This recipe for Buckwheat Belgium waffles comes from a street vendor called Moxie Rx in Portland, Oregon. They were featured in the March ’09 issue of Sunset magazine, who thankfully shared the recipe with us. The waffles are incredibly light and perfectly crisp! I could easily eat 3 in one sitting because they are so airy and delicate! The buckwheat isn’t a very dominant flavor, so if that scares you, don’t fret! It just adds a hint of nuttiness to the waffle and doesn’t make it seem like a health food.

You need to make the batter 24 hours before you make the waffles, so plan on that! If you want a sweet waffle, you’re supposed to put the batter in the fridge overnight (which is what I did). If you want a more sourdoughy waffle, you let the batter sit on your kitchen counter overnight. I topped our waffles with cinnamon sugar, bananas, Greek yogurt & a really fast blueberry sauce.  If that sounds like too much for you, they are just as great on their own with some butter & the cinnamon sugar. Trust me.

Let’s get started. Gather your ingredients! We get the dough started a day in advance.

hunting and gathering

Let the yeast proof with warm water & sugar. It takes about 8 minutes.

yeast meets water & sugar

Stir in your melted butter, warm milk & flours.

dry meets wet

Mix batter and cover. Set it on your kitchen counter or in your fridge overnight.

mother effin batter!

The next morning, add in your baking soda, eggs & vanilla extract. Stir.

the next morning

Make the cinnamon sugar. Set aside.

making cinnamon sugar

Ladle the batter onto your well lubed & hot waffle iron.

batter pourin

Let the magic happen! Steamy!

waffle steam

And there you have your first waffle. Put the finished waffles in the oven at 200F to stay warm.

waffle makin

While waffles are cooking, you can make your blueberry sauce. The recipe is below.

blueberry sauce makin

Now for the best part! Topping your waffles with cinnamon sugar, yogurt & bananas!

a sprinkle of cinnamon sugar

And then add your blueberry sauce on top!

breakfast

Buckwheat Belgium Waffles

(recipe from Moxie RX thanks to Sunset Magazine)

  • 1  pkg. active dry yeast (2 1/2 tsp.)
  • 3  tablespoons  sugar, divided
  • 2  cups  warm (110°) milk
  • 1/2  cup  butter, melted and cooled
  • 1 1/2  cups  all-purpose flour
  • 1/2  cup  buckwheat flour
  • 2  large eggs
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1  teaspoon  vanilla extract
  • Cooking-oil spray
  • 1  teaspoon  cinnamon
  • 3  bananas, sliced
  • 1 1/4  cups  warm maple syrup
  • 1 1/2  cups  vanilla yogurt (optional)

1. Sprinkle yeast and 1 tbsp. sugar into a medium bowl; pour 1/2 cup warm (110°) water over them. Stir and let stand until foamy, about 8 minutes. Add milk, butter, and flours, then whisk until smooth. Cover bowl with plastic wrap and let rise overnight on the counter (for slightly sour waffles) or chill (for sweet waffles).

2. In the morning, preheat oven to 200° and set 6 plates on a rack. Preheat a Belgian or regular waffle iron. Add eggs, baking soda, salt, and vanilla to batter, then whisk until smooth. Coat hot waffle grids with cooking-oil spray. Ladle 3/4 to 1 cup batter (or amount that waffle iron maker directs) onto hot iron and cook until nicely browned and crisp, 4 to 5 minutes. Transfer waffle directly to oven rack. Repeat with remaining batter. (If oven gets too full, remove plates.)

3. Meanwhile, in a small bowl, combine remaining 2 tbsp. sugar and the cinnamon.

4. Break waffles into sections and divide among the warm plates. Serve with bananas, maple syrup, cinnamon sugar, and yogurt if you like.

**Makes about 10 waffles***

Super Easy Blueberry Sauce

  • 1 1/2 cups frozen blueberries
  • a splash of water
  • 1/8 cup sugar
  • 1 heaping teaspoon corn starch

Heat the blueberries in a sauce pan on medium heat. Add sugar, splash of water & corn starch. Heat through, stirring occasionally. The sauce will thicken up nicely. Takes less than 10 minutes.

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12 Comments

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  • June 21, 2010

    Waffles are my favorite! This recipe looks like a great one. I can’t wait to try!

  • June 21, 2010

    Oh, this is an interesting method. The sweet version sounds really nice, and so does skipping the syrup in lieu of all your other toppings.

  • June 22, 2010

    quite possibly my favorite combination EVER: buckwheat, bananas, blueberries, and Greek yogurt. nice post!! and by the way, congrats on Family Bites this week! :)

  • July 9, 2010

    sounds so good–i love incorporating buckwheat into things. i’ve never made yeasted waffles before…i should give this a go!

  • amanda
    July 15, 2010

    Thanks so much for posting this great recipe! I made it last week for my visiting family, and we all LOVED it. Between three adults and two kids, we polished off every last one (I seriously ate FOUR because they really were so light and lovely!). We opted for sliced bananas and nutella sauce for the topping, which was fabulous. For the sauce, I just whisked in one-third a cup of warm milk with an equal amount of nutella, so it was pourable. Definitely recommend it!

    Only thing I would mention for anyone making these is to make sure you have ample space in your container for the overnight rise. I didn’t put my batter into large enough a bowl, and I ended up with a small explosion in my refrigerator :)

    Thanks again–this is going to be my go-to belgian waffle recipe from now on!

    • July 15, 2010

      Oh no! Thanks for the tip. Luckily my bowl didn’t runneth over ;) Thank you for trying them! I’m glad they were a hit.

  • Amanda
    August 30, 2010

    Yes, I’ve made them twice now and love them! And no erupting bowls second time around :)

    I actually stashed some leftovers from the last batch in the freezer, and later used them to make the most delicious open-face sandwich ever… First I toasted the cooked/frozen waffle, then topped it with homemade chicken salad (rotisserie chicken, toasted pecans, dried cherries, shallot, a spoonful of homemade mayonnaise, and s & p). It was amazing! The waffles are seriously even better than regular bread–and they hold the chicken salad in perfectly.

    Totally recommend it!

  • sherry
    September 12, 2010

    sound delicious, will be trying soon…love healthy suggestions such as this.

  • March 25, 2011

    Those look divine! Beautiful shots : )

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