Buckwheat Waffles

Enjoy this delicious, morning treat this autumn. Recipe featured on WDTV First at 4 with Holly Barratta.

Makes: About 6–8 waffles
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

• 1 cup all-purpose flour

• 1 cup buckwheat flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1/4 teaspoon ground cinnamon

• 2 tablespoons packed light brown sugar

• 3 large eggs, separated

• 1 1/2 cups milk

• 1 cup sour cream

• 8 tablespoons (1 stick) unsalted butter, melted

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.

2. Mix the dry ingredients:
   In a large bowl, whisk together the all-purpose flour, buckwheat flour, baking powder, salt, cinnamon, and brown sugar.

3. Combine the wet ingredients:
   In a separate bowl, whisk together the egg yolks, milk, sour cream, and melted butter until smooth.

4. Make the batter:
   Pour the wet mixture into the dry ingredients and stir just until combined — do not overmix.

5. Whip egg whites:
   In a clean bowl, beat the egg whites with a mixer or whisk until stiff peaks form. Gently fold the whipped whites into the batter in two additions, being careful not to deflate them. This will keep the waffles light and fluffy.

6. Cook the waffles:
   Lightly grease the waffle iron if needed. Pour enough batter to just fill the waffle grid and cook until golden brown and crisp, about 3–5 minutes depending on your waffle maker.

7. Serve warm:
   Serve immediately with maple syrup, butter, fresh berries, or a dollop of whipped cream.