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B is for Buckwheat

At our house, we love breakfast for dinner. And 100% buckwheat waffles are often our go to choice. I do not use 16 different flours, just buckwheat flour. No need for gums either. I adapted a popular buckwheat and wheat pancake recipe so it is now gluten free and much, much lower in fat.
You can easily make pancakes with this recipe. I just think waffles are more fun and I do not mind taking a bit of extra time at dinner. I also like to fill all the little holes with tasty toppings. These buckwheat waffles are light and fluffy on the inside, crispy on the outside. Please do not let the color of the raw batter alarm you. It is gray with black specks. But it browns nicely as it cooks.
Like many whole foods, buckwheat is a nutrition powerhouse. One-half cup of flour is about 200 calories, only 2 grams fat, 6 grams fiber, and 7 grams high quality protein. It offers a wide range of nutrients. Notably, thiamin, niacin, B6, iron, copper, magnesium and manganese.
Best Buckwheat Buttermilk Waffles
Adapted from Buttermilk Pancakes ll at AllRecipes
Serves 2
1 cup buckwheat flour
1 tablespoon sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup buttermilk
1 egg
2 tablespoons oil
Preheat waffle maker. And preheat oven to 150 degrees, or the lowest setting.
Mix dry ingredients (flour through salt) in a large bowl.
Mix liquid ingredients (buttermilk though oil) a medium bowl. Add to dry ingredients and mix thoroughly.
My waffle maker makes two 4.5 inch square Belgium waffles. Belgium waffles are thicker than standard waffles. I put one third of the batter into the maker three times. You might put more or less batter in at a time. Try not to overfill the wells or the batter will ooze out and make a big aggravating mess.
Cook waffles until steam no longer comes from the waffle machine. As each waffle is done, place in oven, right on the bare rack. This keeps them crispy.
Store leftovers in the fridge or freezer. They can be warmed in the toaster on a medium setting.
My favorite way to serve them is with some chocolate chips on top, all nice and melty. Then raspberry sauce, which are simply pureed berries from our garden that we freeze to use all year round. And some syrup, either sorghum or maple. Wow, what a treat.
The Worlds Healthiest Foods reports that regularly eating buckwheat helps control blood sugar. And it lowers total serum cholesterol, reduces LDL cholesterol (the bad kind), and improves the ratio of HDL (the good kind) to total cholesterol. Not bad for a silly looking seed.
Despite the wheat name, buckwheat is gluten free. The triangle shaped seeds are called groats, or kasha if they are roasted. Buckwheat is important in eastern European and Chinese cuisine. Today we feature a central European delight, Belgium waffles. You can also make simple All-American pancakes with the same recipe.

3 Responses to “B is for Buckwheat”

  1. […] it is. It means a grain without the hull. Except that buckwheat isn’t truly a grain. And it is not wheat. So maybe it isn’t the best word here, but it is what […]

  2. […] Buckwheat gives a dark thin pancake. It is best with sugar and salt added. This is our go to pancake flour. […]

  3. […] Buckwheat Buttermilk Waffles (with blueberries and bananas!) Adapted from Kitchen Therapy […]

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