Breakfast
Buckwheat Blueberry Waffles
Makes 8 waffles
Buckwheat Blueberry Waffles
Makes 8 waffles
Buckwheat imparts a natural nutty flavor to these waffles – they pair great with our
Blueberry Syrup on page 19.
Nutritional information per waffle:Calories 397 (54% from fat)
carb. 37g
pro. 9g
fat 24g
sat. fat 3g
chol. 73mg
sod. 337mg
calc. 210mg
fiber 2g
carb. 37g
pro. 9g
fat 24g
sat. fat 3g
chol. 73mg
sod. 337mg
calc. 210mg
fiber 2g
Ingredients
- 1 ¼ cups unbleached, all-purpose flour
- 1 cup buckwheat flour
- 2 tablespoons yellow cornmeal
- 2 tablespoons granulated sugar
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 ½ cups buttermilk
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup vegetable oil
- 1 cup fresh or frozen (do not have to be thawed) blueberries
Preparation
- Combine dry ingredients in a large mixing bowl; whisk until well blended.
- In either a large measuring cup or separate mixing bowl, combine the remaining ingredients, except for the blueberries, and whisk to combine.
- Add the liquid ingredients to the dry and whisk until some lumps still remain. Add the blueberries and gently fold into the mixture.
- Preheat the waffle maker to desired setting.
- Pour a cup of batter onto the center of the bottom waffle plate. Close the waffle maker and turn clockwise to flip. Open the second waffle plate and add a cup of batter onto the center of that plate, close and turn clockwise to flip.
- When the waffles are ready, carefully open the waffle maker and remove baked waffle. Then turn and open the second waffle plate to remove the second waffle. Repeat with remaining batter.
- For best results, serve immediately.
