Yeasted buckwheat waffles are well worth the effort.
1 1/2 cups milk
2 tablespoons molasses
2 tablespoons butter
1 (.25-ounce) package active dry yeast
1/2 cup warm water (110°F to 115°F | 45°C )
1 large egg
1 cup all-purpose flour
1/2 cup buckwheat flour
1/2 teaspoon salt
- Heat the milk in a 2-quart saucepan just until bubbles form around the side of the pan. Remove from the heat. Stir in the molasses and butter. Allow to cool until just warm.
- Place the warm water in a medium bowl. Sprinkle the yeast over. Stir. Set aside to soften for 5 minutes.
- Beat the egg into the yeast mixture. Add the flours and salt, alternating with the warm milk mixture, stirring with a wire whisk until well blended. Cover the batter with a cloth and let rise in a warm place, away from drafts, until doubled in size, about 45 minutes.
- Preheat the waffle iron.
- Ladle enough batter into the waffle iron to cover 2/3 of the grid. Use a spatula to spread the batter to the edges. Close the cover. Cook until the steaming stops. Remove the waffle from the iron. Continue with the remaining batter.
Makes 6 waffles.