Buckwheat Belgian Waffles
Ingredients
- 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) ⓘ
Instructions
- 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).
- 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.)
- Meanwhile, in a small bowl, combine remaining 2 tbsp. sugar and the cinnamon.
- Break waffles into sections and divide among the warm plates. Serve with bananas, maple syrup, cinnamon sugar, and yogurt if you like.
- Note: Nutritional analysis is per serving.
Nutrition & Diet Analysis (per serving)
1098
kcal
55% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).