Sunday, November 23, 2008

Homemade Waffles Finally Make a Post

Waffles are an almost weekly shindig in our house these days. We've made so many varieties that I can't keep them straight; whole wheat with dried coconut, standard wheat with blueberry, and our favorite cheddar and bacon blend. I can't believe how many house guests we have served our cheddar and bacon waffles to with bacon on the side, validating their breakfast with an explanation of the wheat and flax added to the mix. They always say something like, why not? We are on vacation, right? And I always find some kind of sick glee in feeding so many delicious calories to those I love so early in the day. I feel like I'm introducing them to long lost guilty pleasures, doing them some kind of favor.

But today we made perfectly guilt-free buckwheat waffles (topped with honey butter and sunflower seeds). They were hearty, filling, and wholesome. No battered house guests questioning their dietary worth today. Michelle came by for breakfast and we leisurely enjoyed trapping the cold outside, sipping strong french press coffee, snacking on pomegranate seeds, biting into our honey butter slathered waffles. I always seem to burn the last waffle in the iron, forgetting that it's in there while I relax with my plate of syrupy or buttery waffle and some good morning conversation.

Just a little warning, you do need to start the batter the night before, but that makes breakfast itself just that much easier in the morning.

Buckwheat Waffles

1 pkt yeast
1/4 cup hot water (100 to 110 degrees)
2 tbl honey plus
1/3 cup honey
2 cup buttermilk
1 tbl oil
1 cup flour
1 1/4 cup buckwheat flour
1 1/8 tsp salt divided
1/2 cup butter softened
2 eggs lightly beaten
1/4 tsp baking soda
1/4 cup toasted sunflower seeds

Sprinkle the yeast over the water and stir until the yeast is completely dissolved. Let it stand until bubbles begin to form. Stir in 2 tablespoons honey, the buttermilk and oil.

Combine the cake flour, buckwheat flour and 1 teaspoon salt. Stir in the yeast mixture just until blended. Cover and refrigerate overnight.

For the honey butter, combine the softened butter, one-third cup honey and one-eighth teaspoon salt. Cover and set aside until ready to serve.

One-half hour before cooking the waffles, remove the batter from the refrigerator and let it stand at room temperature. Then stir in the beaten eggs and baking soda. Combine thoroughly.

Make your waffles in the iron, then spoon the honey butter over hot waffles and sprinkle with sunflower seeds.

This recipe, found at the site "Food Down Under", yields 6 to 8 servings.

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