Sundays were our usual pancake day, well until I ordered the waffle iron that is. I don’t know why I delayed this and it’s already been a year since we moved to Seattle. May be my mind is a bit reluctant to accept that, we might have to settle down here at least for a couple more years and that I have to buy every piece of kitchen gadget all over again! exhausting to think about it!
Ah well, back to waffles… so yes I very much like the idea of having waffles for breakfast, as they are so easier to make and you can have several verities. Plus, it is crispy unlike pancakes and it’s perfect with maple syrup. Yum!
After trying numerous recipes, well, I came up with this sourdough version and I think this is a keeper. This is similar to my sourdough pancake recipe. This uses buckwheat, which is an ancient grain, full of nutrients. Also this gives these waffles a nice dark chocolate color and a nutty taste. I’m also using coconut sugar but you can use dark/light brown sugar instead. Also almond milk could be replaced with any plat-based milk you like.
“This post may contain affiliate links and as an Amazon Associate I earn a small commission from qualifying purchases, at no additional cost to you. I only recommend products I would use myself and all opinions expressed here are my own”
These tasted great and healthier too, so all the more reasons to make these more often. Here we go!
Prepare the starter several hours prior to making the mix. I feed the starter in the afternoon if I am making the batter in the night.
Mix everything except, butter and buckwheat flakes(oats)
Stir thoroughly, until a smooth thick batter is produced. Cover and let this sit for an hour. the fermentation will start, but you won’t notice anything in an hour visually. This will help the fermentation to continue in the refrigerator. After an hour, place in the fridge overnight/several hours.
Next day morning bring the batter out and let sit for an hour to thaw. Then add the melted butter and the buckwheat flakes (or rolled oats) and fold slowly and gently, until just combined. Now let this sit for another hour minimum or longer (up to 2,3 hours) until you are ready to make the waffles.
The more it sits, the more airier it will get, which is a good thing
Preheat he waffle iron and make the waffles as per the directions. I like uneven edges, so I deposit about 1/4 cup of batter into the centers of each square.
let them cook for about 4 minutes or until they turn golden brown.
Cool them on a wire rack. Do not stack on top of each other.
Look how aerated the interior is.
Make sure to NOT stir the batter when you scoop out, as it may knock out too much air.
Serve warm with syrup and the topping of your choice. I love these with Maple syrup and a sprinkle of nuts.
There you have it! Do not be afraid to try new flours in place of buckwheat. You can make this with plain white flour too and it is still delicious. Also you can add grated, apples, pears to the batter instead of oats to give a nice texture. Make sure to sneeze out excess water before you add them.
Try this out and let me know how it went.