| Buckwheat waffles with cassis, yogurt, and granola |
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These are not the usual sugar bomb waffles. They are earthy, but not heavy. Note: To serve buckwheat waffles for breakfast, it is convenient to start the batter the night before. |
| Serves 6 |
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| Ingredients | Directions |
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2 1/2 cups skim milk |
Warm the milk in a small saucepan on low until it's 105°F to 115°F. If you don't have a thermometer, the milk should be pleasantly lukewarm to the touch, but not hot. |
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1/4 cup minced crystallized ginger 1/4 cup sugar 1 tsp dry yeast |
Stir the ginger, sugar, and yeast into the milk. Let stand until foamy, about 10 minutes. |
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1 1/2 cups unbleached all purpose flour 1 cup buckwheat flour 1 cup rolled oats 2 tsp ground cinnamon 1 tsp salt |
Mix both flours, oats, cinnamon, and salt in a large (4 quart) bowl. Stir in the milk mixture and mix until incorporated (batter will be thick). Cover and refrigerate at least 1 hour or overnight. |
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6 large egg whites 6 Tbsp unsalted butter melted 2 tsp baking powder |
Preheat oven to 200°F. Beat egg whites in a large bowl with a whisk or an electric mixer until soft peaks form. Take the batter out of the fridge. Stir the butter and baking powder into the batter. Fold the beaten egg whites into batter. |
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Belgian waffle iron Non-stick spray |
Spray Belgian waffle iron with non-stick spray, and preheat according to manufacturer's instructions. Spoon 1/4 cup batter onto each waffle section and spread (you might have to adjust the amount according to the size of your iron). Cover and cook until golden and cooked through, about 4 minutes. Transfer waffle to baking sheet and keep warm in the oven while making more waffles. Meanwhile make the sauce. |
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1/2 cup black current preserve 1/4 cup Cassis liquor, red wine, or water |
For the sauce: In a small saucepan set over med-low heat, mix the preserve and liquid (cassis, wine, or water). Stir constantly until the preserve melts and heats through, 2-3 minutes. |
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1 cup vanilla yogurt 1 cup granola |
To serve place waffles on plates. Top with yogurt and cassis sauce. Sprinkle with granola. |