Perfect to make ahead and freeze, these waffles are not sweet, and are sturdy and filling. We prefer to top with sautéed greens and eggs for a savory version, but they would be delicious with maple syrup, too.
Thank you to C+K for the inspiration. Their website (plus The Joy of Cooking) is my go-to for baking ratios!
Note: This recipe yields about 25 waffles on a standard, four waffle iron. I have entered the measurements for the spices, but let's be honest - cinnamon was never meant to be measured, only enjoyed!
Ingredients
4 cups buckwheat flour
1/2 cup unbleached, all-purpose flour
2 1/2 tbsp baking powder
1 tsp salt
3 tsp cinnamon (to taste)
1 1/2 tsp ginger
1 clove nutmeg, grated
1 tsp allspice
6 large eggs
1 1/3 cup milk of choice (but none of this non-fat business)
1 cup melted butter
1 cup pumpkin puree
2 tbsp grade A dark maple syrup (or 6 tbsp for sweet waffles)
2 tsp pure vanilla extract
How-To
In an extra-large mixing bowl, combine all dry ingredients and sift if necessary.
In a large mixing bowl, whisk eggs, then whisk in all wet ingredients, saving the melted butter for last so that the mixture doesn't curdle.
In the dry ingredient bowl, create a well and pour in the wet ingredients. Stir gently until all ingredients are combined. Do not over mix.
Operate and make waffles according to your iron's instructions. Three minutes and a count to ten should yield the perfect waffle.
Cool on a wire rack or lay flat on a baking sheet and place in oven at 200F to keep warm.
Enjoy!
