recently, i have been on a mission to find the perfect waffle recipe. & by perfect, i mean healthy, guilt-free, and nourishing, good for one’s body, perfect. this endeavor has been more challenging than i thought it would have been – most recipes incorporate some white flour in them & i really wanted to get away from that & find a waffle recipe that was sans, as much as possible, refined flours/sugar. while i still will continue playing with this recipe, i think i’ve finally found a great base. & i’d like to note that i don’t like waffles, pancakes, muffins or any other type of basic breakfast carb… but i have waffle loving individuals in my life & i find great happiness in finding healthy ways to fulfill their cravings.
with that said, these waffles turned out light, airy, & with a great bite to them! i substituted the 1 ½ cups of flour with 1 ¼ cups of whole wheat flour & ¼ cup of ground flax seed, and used smartbalance oil i had in my pantry in lieu of the canola oil or butter. if i didn’t have that, i would likely have used coconut oil instead (which i will definitely do in the future). this morning, as i made my sample waffle, i also added some hemp protein powder to my individual waffle batter portion for a little more substance. that waffle, coupled with a fresh fried farm egg on top, made my morning!
for my waffle loving partner, i will likely add blueberries &/or pecans to his batter & maybe a swirl of maple syrup & vanilla. i can’t wait to continue experimenting with this recipe. i’m thinking savory possibilities would be divine (herbs & black pepper? maybe some goat cheese?) since this batter is so earthy… thoughts?
of course, this recipe is credited to deborah madison, who in my opinion, can never do anything wrong (this recipe was cut & pasted from www.epicurious.com).
Yeasted Buckwheat Waffles by Deborah Madison
Vegetarian Cooking for Everyone
- 2 1/4 teaspoons or 1 package active dry yeast
- 1 teaspoon sugar
- 2 cups lukewarm milk
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1 cup buckwheat flour
- 2 tablespoons sugar
- 5 tablespoons canola oil or butter, melted
- 2 eggs, beaten
- 1/2 teaspoon baking soda
In a small bowl, sprinkle the yeast into 1/4 cup warm water and stir in the sugar. Let stand until foamy, about 10 minutes. Put the warm milk and salt in a large bowl, then add the yeast mixture and whisk in the flours. Cover and refrigerate overnight if the weather is warm or leave out on the counter if it’s cool. Next morning, add the sugar, oil, eggs, and soda. Cook according to your waffle iron’s instructions.
bon appetit!
