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Buckwheat Waffles

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Buckwheat Waffles recipe













Low Fat, Low Cholesterol, Trans-fat Free, Good source of fiber


1 ½ cups milk
1 large eggs
2 tablespoons molasses
1 cup all-purpose flour
2 tablespoon butter
½ cup buckwheat flour
1 package yeast, active dry
active dry
½ teaspoon salt
½ cup water


Heat the milk in a (2 Qt. ) saucepan just until bubbles form around the side of the pan. Remove from the heat.

Stir in the molasses and butter. Allow to cool until just warm.

Place the warm (105 degrees-115 degrees) water in a medium bowl.

Sprinkle the yeast over. Stir. Set aside to soften for 5 minutes. Beat the egg into the yeast mixture.

Add the flours and salt, alternating with the warm milk mixture, stirring with a wire whisk until well blended.

Cover the batter with a cloth and let rise in a warm place, away from drafts, until doubled in size (about 45 minutes).

Heat the waffle iron. Ladle enough batter into the waffle iron to cover ⅔ of the grid. Use a spatula to spread the batter to the edges.

Close the cover. Cook until the steaming stops. Use a fork to remove the waffle from the iron. Continue with the remainder of the batter.

Serve with fresh strawberries, bananas, yogurt, maple syrup or whatever you like.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 21411% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 337mg 14%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 11%
Sugars g
Protein 18g
Vitamin A 3% Vitamin C 0%
Calcium 12% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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