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.