Buckwheat Blueberry Waffles
Inspired by techniques from NYT Cooking.
Nutty buckwheat waffles studded with blueberries and bright lemon zest, finished with warm maple syrup.
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Method
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Equipment
- 2 medium bowls
- whisk or hand mixer
- rubber spatula
- waffle iron
- pastry brush
- 160 ml measure
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 384 kcal |
| Protein | 11.1 g |
| Carbohydrate | 63.4 g |
| of which sugars | 30 g |
| of which free sugars | 22.3 g |
| Fat | 11.6 g |
| of which saturates | 6 g |
| Fibre | 5.5 g |
| Salt | 0.97 g |
Protein per 100 kcal
2.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Batter
- 175 g buckwheat flour
- 42 g dark brown sugar
- 1 tsp baking powder
- ½ tsp grated nutmeg
- ¼ tsp bicarbonate of soda
- 1 g fine sea salt or table salt a pinch
- 2 large eggs, at room temperature, separated
- 240 ml whole buttermilk
- 30 g unsalted butter, melted, plus more for the iron
- 140 g fresh or frozen blueberries (not thawed)
- 1½ tbsp finely grated lemon zest (1-2 lemons)
To serve
- 60 ml maple syrup, to serve
- 1
Mix. Whisk 174 g buckwheat flour, 42 g dark brown sugar, 1 tsp baking powder, ½ tsp nutmeg, ¼ tsp bicarbonate of soda and a pinch of salt together and make a well in the centre.
- 2
Separate. Put 2 egg whites in one bowl, then drop the 2 egg yolks into the well along with 240 ml buttermilk and stir gently into a batter without overmixing.
- 3
Whisk. Whisk the egg whites to medium peaks, add to the batter and fold in gently until just combined.
- 4
Fold. Fold in 30 g melted butter, then 140 g blueberries and 1½ tbsp grated lemon zest.
- 5
Heat. Heat the waffle iron and brush lightly with butter.
- 6
Cook. Pour about 160 ml batter per waffle and cook until golden and crisp, buttering the iron between batches.
- 7
Serve. Serve as they're ready, or keep warm in a 93 °C oven, with warm maple syrup.
Storage
Best eaten fresh and warm, straight from the iron. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
