Sleet pinging against my bedroom windows woke me at 5:45 today. Another late-winter storm is here. I’ve been wanting to share my latest favorite waffle variation and this weather — the kind that makes me want to bake and stay cozy indoors — is the perfect opportunity.
Before mixing the batter, I fill a creamer with maple syrup (the real thing) and place it into a small sauce pan that is 2/3-full with water. Set the saucepan over a low flame or heat setting and allow the syrup to warm slowly. If the water begins to boil, cut the heat back a bit.
In a large bowl blend the following:
- 1/2 cup buckwheat flour
1/2 cup corn meal
3/4 cup gluten-free flour blend or all-purpose flour
1 Tbs. baking powder
1/2 tsp. salt
In another bowl, mix the following:
- 3 eggs, beaten
1/3-1/2 cup grapeseed or canola oil
1-1/2 cups skim milk or almond or rice milk
Make a well in the center of the dry ingredients and pour in the egg mixture. Blend together gently. Batter should be bumpy and resemble muffin batter. Pour about 1/2-cup batter into a preheated waffle iron and bake until golden brown.
Serve with the warmed maple syrup. I like to add a dollup of plain, non-fat yogurt (soy-gurt would be a dairy free alternative) and a handful of berries, too.
Final note: Use as many organic ingredients as possible. Some is better than none. In lieu of fresh berries during the winter, I use a frozen berry mix, defrosted.