Buckwheat Waffles With Cranberry-Maple Syrup Recipe - Cooking Index
Buckwheat Waffles With Cranberry-Maple Syrup Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | Buckwheat flour |
| 3/4 cup | 46g / 1.6oz | Unbleached all-purpose flour |
| 1 1/2 teaspoons | 7.5ml | Ground cinnamon |
| 3/4 teaspoon | 3.8ml | Baking soda |
| 1 2/3 cups | 394ml | Buttermilk |
| 1/3 cup | 53g / 1.9oz | Light brown sugar - (packed) |
| 1 tablespoon | 15ml | Vegetable oil |
| 1 tablespoon | 15ml | Egg yolk (large) |
| 2 tablespoons | 30ml | Egg whites (large) |
| 1 cup | 328g / 11oz | Pure maple syrup |
| 1/2 cup | 118ml | Frozen cranberry juice concentrate - thawed |
| 1/4 cup | 23g / 0.8oz | Dried cranberries |
Preheat oven to 200 degrees. Lightly coat waffle iron with cooking spray and preheat.
In large bowl, whisk together buckwheat flour, all-purpose flour, cinnamon, baking soda and 1/4 teaspoon salt.
In medium bowl, whisk together buttermilk, brown sugar, oil and egg yolk. Add buttermilk mixture to flour mixture, whisking just until combined.
In small bowl, beat egg whites until soft peaks form. Gently fold into batter.
Ladle 2/3 cup batter (or amount recommended by manufacturer's directions for your waffle iron) into waffle iron. Close lid and cook until waffles are golden, about 3 to 4 minutes. Gently open lid and remove waffle with fork. Serve immediately or transfer to baking sheet and keep warm in oven. Repeat with remaining batter, lightly coating iron with cooking spray each time.
While waffles cook, in small saucepan, combine maple syrup, cranberry juice concentrate and dried cranberries. Bring to a boil over medium heat; reduce heat to low, and simmer until berries are plumped, about 3 minutes (syrup will be thin). Serve warm syrup over waffles.
This recipe yields 12 waffles.
Per Waffle: 201 Cal; 4g Prot; 2g Total Fat (1 Sat. Fat); 42g Carb.; 19mg Chol; 130mg Sod.; 1g Fiber.
Description:
"This hearty, dark-brown waffle, soaked with tangy syrup, is perfect fare for a wintry morning."
Source:
Vegetarian Times, February 2002
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