Belgian Waffle Maker
I don't think I've ever been as much a belgian waffle fan as I have just become. In my family it was all about pancakes, mostly crepes, but not the crispy buttery french style ones, more of a simplified grandma edition, which she used to fill with fresh cheese (curd) and serve with homemade preserves. We also had a Soviet ice cream waffle maker, which we used for special occasions (the amount of butter and sugar in the recipe makes my heart pound faster even by thinking about it, but boy was it delicious). I haven't used that waffle maker for quite a while now, but some nostalgia came along and that's why I finally bought a belgian waffle maker. I realised that a belgian waffle maker will be perfect for making both sweet AND savoury waffles, so it's basically 2 in 1. I tried a few classic belgian waffle batter recipes just to make myself familiar with it, but my favourite so far was buttermilk batter. That's where I took things into my hands and switched regular flour for buckwheat flour, adjusting a few bits along the way. The final recipe is here, waiting for you to try it out. There's still time to catch some lilac petals to serve on top, which are in fact edible.
Makes 4 belgian waffles | Batter prep time: 5 minutes
- 400 g buttermilk (2/3 cup)
- 2 eggs
- 40g of brown sugar (3 tablespoons)
- 10g of olive or neutral tasting oil (2 tablespoons)
- 160g of buckwheat flour (1cup)
- 1 teaspoon of baking powder
- a generous pinch of salt
Preheat your belgian waffle maker. In a large bowl, beat the eggs with sugar using a balloon whisk. Mix in the buttermilk, oil, salt, baking powder and finally fold in the flour until incorporated evenly. Pour batter into your waffle maker. This should make 4 belgian waffles, however as waffle maker sizes may vary, I suggest trying to cook only one waffle first to see what's the best amount of batter for each waffle in your case.
You can also make these waffles with regular white wheat flour, however, you will need to add more. Start by increasing the amount of flour by 40g (using 200g of plain wheat flour instead of 160).