April 16, 2015
Is there anything better than starting the morning with hearty buckwheat waffles? Here, we’ve added juicy ripe blueberries to the batter, then, while still hot from the iron, slathered them with a compound butter infused with sweet maple and bright citrus.
Yield: 8 waffles
Active Time: 10 minutes
Total Time: 15 minutes
2 cups buckwheat flour
5 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon freshly grated nutmeg
2 eggs, lightly beaten
1 1/4 cups sour cream
1 1/4 cups Greek yogurt (two-percent fat)
1/2 cup (2 tablespoons) melted ghee or grass-fed European-style butter at room temperature
Zest of 2 large oranges
1 teaspoon vanilla extract
2 teaspoons baking soda
2 teaspoons apple cider vinegar
2 cups blueberries
1/2 cup grass-fed European-style butter at room temperature
1 tablespoon maple syrup
1 packed tablespoon orange zest
Preheat a waffle iron to medium-high heat.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
In a separate bowl, whisk together the eggs, sour cream, yogurt, ghee or butter, orange zest, and vanilla. In a separate bowl, combine the baking soda and vinegar and then pour into the wet ingredients. Combine and let sit 3 minutes.
Combine the wet ingredients into the dry and incorporate well. Fold in the blueberries.
Once waffle iron is hot, generously coat with cooking spray and pour in an eighth of the batter. Cook according to manufacture instructions and repeat until all the batter is cooked.
For the orange-maple butter, in a medium bowl, using a mixer or by hand with a wooden spoon, beat all of the ingredients together until light and fluffy.
Serve the waffles with a dollop of the butter on top and some maple syrup on the side.
Photo credit: Paul Delmont
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