I love waffles. There’s just something so satisfying about pouring batter into a waffle iron and watching a waffle magically appear. They are so much easier than pancakes, in my opinion. I get too impatient with pancakes. I either flip them prematurely or not soon enough. A waffle iron keeps me stress free and that something I appreciate when I’m not fully caffeinated in the morning. This recipe for Buckwheat Belgium waffles comes from a street vendor called Moxie Rx in Portland, Oregon. They were featured in the March ’09 issue of Sunset magazine, who thankfully shared the recipe with us. The waffles are incredibly light and perfectly crisp! I could easily eat 3 in one sitting because they are so airy and delicate! The buckwheat isn’t a very dominant flavor, so if that scares you, don’t fret! It just adds a hint of nuttiness to the waffle and doesn’t make it seem like a health food.
You need to make the batter 24 hours before you make the waffles, so plan on that! If you want a sweet waffle, you’re supposed to put the batter in the fridge overnight (which is what I did). If you want a more sourdoughy waffle, you let the batter sit on your kitchen counter overnight. I topped our waffles with cinnamon sugar, bananas, Greek yogurt & a really fast blueberry sauce. If that sounds like too much for you, they are just as great on their own with some butter & the cinnamon sugar. Trust me.
Let’s get started. Gather your ingredients! We get the dough started a day in advance.
Let the yeast proof with warm water & sugar. It takes about 8 minutes.
Stir in your melted butter, warm milk & flours.
Mix batter and cover. Set it on your kitchen counter or in your fridge overnight.
The next morning, add in your baking soda, eggs & vanilla extract. Stir.
Make the cinnamon sugar. Set aside.
Ladle the batter onto your well lubed & hot waffle iron.
Let the magic happen! Steamy!
And there you have your first waffle. Put the finished waffles in the oven at 200F to stay warm.
While waffles are cooking, you can make your blueberry sauce. The recipe is below.
Now for the best part! Topping your waffles with cinnamon sugar, yogurt & bananas!
And then add your blueberry sauce on top!
Buckwheat Belgium Waffles
(recipe from Moxie RX thanks to Sunset Magazine)
- 1 pkg. active dry yeast (2 1/2 tsp.)
- 3 tablespoons sugar, divided
- 2 cups warm (110°) milk
- 1/2 cup butter, melted and cooled
- 1 1/2 cups all-purpose flour
- 1/2 cup buckwheat flour
- 2 large eggs
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Cooking-oil spray
- 1 teaspoon cinnamon
- 3 bananas, sliced
- 1 1/4 cups warm maple syrup
- 1 1/2 cups vanilla yogurt (optional)
1. Sprinkle yeast and 1 tbsp. sugar into a medium bowl; pour 1/2 cup warm (110°) water over them. Stir and let stand until foamy, about 8 minutes. Add milk, butter, and flours, then whisk until smooth. Cover bowl with plastic wrap and let rise overnight on the counter (for slightly sour waffles) or chill (for sweet waffles).
2. In the morning, preheat oven to 200° and set 6 plates on a rack. Preheat a Belgian or regular waffle iron. Add eggs, baking soda, salt, and vanilla to batter, then whisk until smooth. Coat hot waffle grids with cooking-oil spray. Ladle 3/4 to 1 cup batter (or amount that waffle iron maker directs) onto hot iron and cook until nicely browned and crisp, 4 to 5 minutes. Transfer waffle directly to oven rack. Repeat with remaining batter. (If oven gets too full, remove plates.)
3. Meanwhile, in a small bowl, combine remaining 2 tbsp. sugar and the cinnamon.
4. Break waffles into sections and divide among the warm plates. Serve with bananas, maple syrup, cinnamon sugar, and yogurt if you like.
**Makes about 10 waffles***
Super Easy Blueberry Sauce
- 1 1/2 cups frozen blueberries
- a splash of water
- 1/8 cup sugar
- 1 heaping teaspoon corn starch
Heat the blueberries in a sauce pan on medium heat. Add sugar, splash of water & corn starch. Heat through, stirring occasionally. The sauce will thicken up nicely. Takes less than 10 minutes.
