Buckwheat imparts a nutty flavor to
these waffles – they pair great with our
Blueberry Maple syrup on page 14.
2 cups unbleached, all-purpose flour
1 cup buckwheat flour
3 tablespoons 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
Nutritional information per waffle:
Calories 211 (46% from fat) • carb. 23g • pro. 6g • fat 11g
• sat. fat 2g • chol. 23mg • sod. 221mg
• calc. 65mg • fiber 1g
1. Combine the flours, cornmeal, sugar, baking soda and salt; whisk until well blended. Add the buttermilk, eggs and vanilla. Whisk until smooth. Stir in the oil and whisk again until combined. Let batter rest 5 minutes before using.
2. Preheat the Cuisinart® Breakfast Central™ to desired setting (a tone will sound when preheated).
3. Pour 11/2 heaping cups 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, waffles are ready. Open lid and carefully remove baked waffles. Repeat with remaining batter. For best results, serve immediately.
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