Pancakes and Waffles by Victoria Pearson

Author:Victoria Pearson
Language: eng
Format: epub, mobi
Publisher: Chronicle Books LLC

Sweet-Spicy Buckwheat Waffles

A medley of spices and molasses complements buckwheat flour in these extra-crispy waffles. Buckwheat flour comes from the seeds of the buckwheat plant. It has a distinctive dark brown speckled color and a rich mineral and vitamin content.

1⅓ cups unbleached all-purpose flour

⅔ cup buckwheat flour

2 tablespoons packed dark brown sugar

2 teaspoons baking powder

2 teaspoons ground cardamom

1 teaspoon ground cinnamon

½ teaspoon baking soda

¼ teaspoon ground cloves

¼ teaspoon salt

2 large eggs, separated

1¾ cups milk

¼ cup molasses

¼ cup canola oil

Butter and maple syrup, honey, or Sautéed Cinnamon Apple Slices for topping

Preheat a waffle iron. In a bowl, whisk together the flours, sugar, baking powder, cardamom, cinnamon, baking soda, cloves, and salt. In a small, deep bowl, beat the egg whites with an electric mixer until soft, glossy peaks form. In another bowl, beat or whisk together the egg yolks, milk, molasses, and oil. Add the milk mixture to the dry ingredients and mix just until combined. Fold in the egg whites.

Spoon or pour about 1 cup batter onto the hot iron. Close the lid. Bake until the waffle is golden brown, about 4 minutes. Remove with a fork to a warm plate. Serve at once or keep warm on a baking sheet in a 200°F oven. Repeat with the remaining batter. Top each waffle with butter and maple syrup, honey, or Sautéed Cinnamon Apple Slices.

MAKES ABOUT 6 WAFFLES; SERVES 6

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