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The Birkett Mills

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Breakfast: Buckwheat Waffles

Delicious buckwheat breakfast waffles.
Serves: 4
1 large egg
7/8 cup skim milk or rice milk or water
1 tbsp. light flavored oil
2 tsp. sugar
1/4 tsp. salt
1/4 tsp. vanilla extract
1/4 tsp. lemon extract (optional)
1/4 tsp. apple pie or pumpkin pie spice mix
3/4 cup Pocono Light Buckwheat Flour
1 tsp. baking powder

Plug in waffle iron. With pastry brush, lightly coat both grids with oil. Close iron and let grids heat.

In mixing bowl combine egg, liquid, oil, sugar, salt, extract(s) and spice. Then add flour and baking powder.

With mixer, beat ingredients on low speed jut until batter is smooth. Don't over mix.

When iron is fully heated or signals, pour in enough batter and spread to fill grids. Close and bake for approximately 4 minutes or until steaming stops or iron signals.

Remove waffle and anything that adhered to grids.

Reapply oil and repeat process with remaining batter

Serve immediately with fresh fruit, jam, or syrup