Dinner with Kirsten

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Buckwheat Waffles

July 18th, 2008 · 22 Comments

Waffle Main

My Dad has a soft spot for mills (as in flour mills). My family used to visit them everywhere, on almost every summer vacation, and we would always leave with bags of freshly stone-ground flour, cornmeal and buckwheat. They would sit in the refrigerator for indeterminate lengths of time, dripped on and squeezed to the back by meatloaf and Diet Coke. The flours might have been stashed there for freshness (or because Mom doesn’t really like buckwheat), but our fridge was a ground-grain chamber of doom.

As I thought about it recently (I was reading The Pancake Handbook on the subway), I couldn’t point a taste bud at a single buckwheat memory. I though I liked it. . . At least I remember carrying bags of it home on several occasions and thinking that it looked promising and, well, I would like to like it.

Buckwheat is not actually wheat, or even a grain for that matter. It’s an herb, a distant relative of rhubarb native to Russia and Asia. The seeds are ground to make gluten-less flour—useless for bread, but commonly used to make my favorite food, pancakes. It’s a good source of complex carbohydrates, high in protein and the perfect health food to kick-start a summer morning.

I used an old trick with this. I made my own pancake mix while I was making a batch for that morning, measuring one batch into a bowl and the other into a Ziploc bag to use later. So I made the same recipe the following weekend, but then I only had to measure the wet ingredients.


As you can see, I used Grandma Hazel’s heart waffle iron instead of my trusty griddle. I love waffles and I love hearts and I was lucky that this buckwheat pancake recipe made excellent waffles. It also made great pancakes the next Saturday when I whipped out my pre-made mix.

So, buckwheat waffles taste nutty and tangy, distinctly different and not at all health-food-ish. I liked them. Now I need to find a good mill.

Buckwheat Waffles (And Pancakes)
Adapted from The Pancake Handbook
This recipe is perfect for 2 people, so adjust it up if you need to feed more.

1/2 cup all-purpose flour
1/2 cup buckwheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon sugar
1/2 teaspoon salt
1 egg, separated
1 cup buttermilk
1/4 cup water
2 tablespoons butter, melted

In a large bowl, combine the dry ingredients, the flours, baking powder, baking soda, sugar and salt. In a smaller bowl mix up the egg yolk, buttermilk, water and butter. Add the liquids to the dry ingredients all at once and stir just to blend. Like usual, whip the egg white with a hand mixer or a whisk until soft peaks form, then fold the whites gently into the batter.

If using a waffle iron, let it heat up first, then portion out about 1/2 to 3/4 cup batter into the iron. Close it, and wait for it to stop steaming. The waffle should become slightly browned and crisp.

For pancakes, heat a skillet over medium high heat (or set your electric skillets to 375 degrees) and ladle out about 1/4 cup of batter per pancake. It should take about 2 to 3 minutes for the underside to become brown and bubbles to scatter over the pancake surface. At that point, flip gently and let cook for 2 to 3 minutes more. (Remember, don’t press on them while they’re cooking, or you’ll end up with a dense puck of a pancake.)

Serve with 100% maple syrup and summer fruit. Enjoy!

Tags: breakfast · fruit · quick fix

22 responses so far ↓

  • 1 Angela // Jul 19, 2008 at 8:49 am

    That is so interesting about your dad’s fascination with mills and your fridge being a ‘ground grain chamber of doom.’ Too funny. I’m a huge fan of buckwheat. I had no idea it was an herb! These waffles look delicious. Thanks for sharing!

  • 2 leslie // Jul 19, 2008 at 1:36 pm

    mm..I love Buckwheat anything..espically pancakes! These look delish!

  • 3 Allison // Jul 19, 2008 at 3:59 pm

    watch out what is near your food when you shoot it. the syrup looks like green slime!

  • 4 Mansi // Jul 20, 2008 at 12:26 am

    these look absolutelu delicious! I love buckwheat pancakes, and what greta info about buckwheat too! I’d like to invite you to send these in for my healthy cooking event on my blog!

  • 5 Nancy // Dec 26, 2008 at 2:15 pm

    I thought the recipe had great flavor but the batter was very runny……..I added more flour and eventually got a better batter. Maybe next time I’ll leave out the water………

  • 6 Buckwheat and Molasses « small pieces of inspiration and accomplishment // Jan 12, 2009 at 8:54 pm

    […] I was browsing and salivating at my new favorite site and came across this recipe for buckwheat waffles. Only I ran out of all purpose flour last night when I was struck with a late […]

  • 7 al goguen // Feb 2, 2011 at 12:11 pm

    Delecious, crunchy, almost like a Belgian waffle. I had to alter a few things; I only used 1/2 tsp. of B.P; and instead of 1 fresh egg, I use 2 T. of Simply Egg whites. I did not have buttermilk, so I made my own: regular milk and lemon juice. So those of you who are over 40, try these…mmm good with pure Maple Syrup.

  • 8 steven whitley // Mar 5, 2011 at 5:16 pm

    wow! great recipe. thanks a lot! I had to change it a little b/c i’m gluten free, but it was awesome. I added cinnamon and raisins to the last few, it tasted like a dessert .

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