Bed And Breakfast Buckwheat Waffles Recipes
BED AND BREAKFAST BUCKWHEAT WAFFLES
I purchased some buckwheat out of curiosity, and then realized I had no recipes, so the hunt began and this is by far my favorite use for buckwheat! Very light.
Provided by startnover
Categories Breads
Time 8m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Pre heat waffle iron.
- Combine all dry ingredients in a large bowl.
- Beat eggs, buttermilk, and butter till well combined.
- Add to the dry ingredients just till blended.
- Cook in a pan sprayed waffle iron till crisp and brown.
- Serve w/ warm maple syrup and fresh strawberries.
Nutrition Facts : Calories 3840.5, Fat 226.5, SaturatedFat 131.5, Cholesterol 1633.5, Sodium 8508.2, Carbohydrate 362.5, Fiber 23.1, Sugar 91.9, Protein 106
BUCKWHEAT WAFFLES
Provided by Food Network
Time 55m
Yield 36 waffles
Number Of Ingredients 10
Steps:
- Mix the flours, sugar, baking powder, salt and baking soda together. Put in a mixing bowl and turn on speed one, using the paddle attachment. Quickly add the buttermilk. Scrape down the sides and bottom of the bowl and the paddle with a rubber spatula. Slowly pour the melted butter into the bowl while the mixer is running. Slowly pour the egg yolks into the bowl while the mixer is running. Transfer this batter to another bowl. Whip the egg whites to medium peaks in a new bowl with the whisk attachment of your mixer. Fold in one-third of the whites with a rubber spatula. Now fold in the remaining whites.
- To cook the waffles, turn a waffle iron on to medium heat. Spray the waffle iron with cooking spray. Scoop batter onto the iron, enough to fill. Close and cook for 2 1/2 minutes. Let cool on a wire rack. Repeat.
HEALTHY MILLET AND BUCKWHEAT WAFFLES OR PANCAKES
Courtesy of www.rwood.com - Rebecca Wood - these waffles are divine. A nice way to make healthier waffles!
Provided by Living la vida a be
Categories Breads
Time 35m
Yield 4 5 inch waffles, 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the millet and buckwheat in 1 ½ cups water in a medium bowl, loosely cover and let stand on the counter overnight (or at least 5 hours).
- Drain, rinse and place the soaked grains in a blender (not a Vita-Mixer which makes the batter too fine and, therefore, more dense). With a spatula or clean fingers, level the grains. Add enough fresh water to just reach the top of the grains. Add coconut, egg, butter, honey, orange zest, cinnamon and salt. Process into a thick batter. Some millet will remain whole and this provides crunch. Pour the batter onto a hot waffle iron, sprinkle the top with sunflower seeds, close and bake according to the manufacturer's directions. Serve hot with your favorite toppings.
- Note: Substitute whole oats for the buckwheat. Or substitute pecans or walnuts for the sunflower seeds. Do not add fruit to this waffle as fruit makes it too heavy and acidic and therefore hard to digest.
Nutrition Facts : Calories 401.3, Fat 16.1, SaturatedFat 7.6, Cholesterol 15.3, Sodium 338.8, Carbohydrate 57.7, Fiber 8, Sugar 9.7, Protein 9.5
YEASTED BUCKWHEAT WAFFLES
Provided by Deborah Madison
Categories Breakfast Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 waffles
Number Of Ingredients 10
Steps:
- 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.
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