Breakfast: Buckwheat Waffles
A buckwheat delight for breakfast!
Serves: 4
Ingredients
- 3/4 cup Pocono Buckwheat Flour
- 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
- 1 tsp. baking powder
Directions
- 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.