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Buckwheat Waffles II

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, B12, D
    MineralsSelenium, Zinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 1/2 cups 355ml Milk

    2. 2 tablespoons 30ml Molasses

    3. 2 tablespoons 30ml Butter

    4. 1 Dry yeast - (0 1/4 oz)

    5. 1/2 cup 118ml Warm water - (110 to 115 degrees)

    6. 1 cup 198g / 7oz Egg (large)

    7. 1 cup 62g / 2 1/5oz All-purpose flour

    8. 1/2 cup 31g / 1.1oz Buckwheat flour

    9. 1/2 teaspoon 2 1/2ml Salt

    Instructions Jump to Ingredients ↑

    1. 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.

    2. Place the warm water in a medium bowl. Sprinkle the yeast over. Stir. Set aside to soften for 5 minutes.

    3. 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.

    4. Preheat the waffle iron.

    5. 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.

    6. This recipe yields about 6 waffles.

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