Buckwheat Belgian Waffles

Time: 1 hour, plus overnight to rise. These crunchy babies, from Nancye Benson of Moxie Rx, are incredibly light. She lets the batter stand overnight on the counter for slightly sour waffles. We also loved them sweet (chill the batter to keep it from developing a tang). In summer, Benson adds seasonal toppings like plum-rose compote with mascarpone cheese.

Yield: Serves 6 or 7 (makes 16 Belgian or 26 regular, 4-in. waffles)

Ingredients

• 1  pkg. active dry yeast (2 1/2 tsp.)
• 3  tablespoons  sugar, divided
• 2  cups  warm (110°) milk
• 1/2  cup  butter, melted and cooled
• 1 1/2  cups  all-purpose flour
• 1/2  cup  buckwheat flour
• 2  large eggs
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1  teaspoon  vanilla extract
• Cooking-oil spray
• 1  teaspoon  cinnamon
• 3  bananas, sliced
• 1 1/4  cups  warm maple syrup
• 1 1/2  cups  vanilla yogurt (optional)

Preparation

1. Sprinkle yeast and 1 tbsp. sugar into a medium bowl; pour 1/2 cup warm (110°) water over them. Stir and let stand until foamy, about 8 minutes. Add milk, butter, and flours, then whisk until smooth. Cover bowl with plastic wrap and let rise overnight on the counter (for slightly sour waffles) or chill (for sweet waffles).

2. In the morning, preheat oven to 200° and set 6 plates on a rack. Preheat a Belgian or regular waffle iron. Add eggs, baking soda, salt, and vanilla to batter, then whisk until smooth. Coat hot waffle grids with cooking-oil spray. Ladle 3/4 to 1 cup batter (or amount that waffle iron maker directs) onto hot iron and cook until nicely browned and crisp, 4 to 5 minutes. Transfer waffle directly to oven rack. Repeat with remaining batter. (If oven gets too full, remove plates.)

3. Meanwhile, in a small bowl, combine remaining 2 tbsp. sugar and the cinnamon.

4. Break waffles into sections and divide among the warm plates. Serve with bananas, maple syrup, cinnamon sugar, and yogurt if you like.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

631 (33% from fat)

Protein:

11g

Fat:

23g (sat 12)

Carbohydrate:

100g

Fiber:

4.1g

Sodium:

427mg

Cholesterol:

123mg