Breakfast
Buckwheat Waffles - makes 8
Makes 6 full waffles (24 waffle wedges)
Buckwheat Waffles - makes 8
Makes 6 full waffles (24 waffle wedges)
Buckwheat imparts a nutty flavor to these waffles – they pair well with our Blueberry Maple syrup.
Nutritional information per waffle wedge:Calories 136 (48% from fat)
carb. 14g
pro. 15g
fat 7g
sat. fat 1g
chol. 25mg
sod. 148mg
calc. 41mg
fiber 1g
carb. 14g
pro. 15g
fat 7g
sat. fat 1g
chol. 25mg
sod. 148mg
calc. 41mg
fiber 1g
Ingredients
- 2 cups unbleached, all-purpose flour
- 1 cup buckwheat flour
- ¼ cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 3 cups buttermilk
- 3 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 2⁄3 cup grapeseed or vegetable oil
Preparation
- Combine all dry ingredients in a large mix- ing bowl; whisk until well blended. Add the remaining ingredients and combined. Let batter rest 5 minutes before using.
- Preheat the Cuisinart® Waffle Maker to desired setting (a tone will sound when preheated).
- Pour 1 heaping cup of batter onto the center of the lower grid of the preheated waffle maker; spread batter evenly using a heatproof spatula. Close lid of waffle maker. When tone sounds, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately.