Pancakes or waffles on the weekend are my ritual to mark the end of the working week and the beginning of the weekend. It is a relaxing activity that results in delicious edibles (most of the time).
You know you have done good when every person in the household thanks you for the meal.
These buckwheat waffles went down very well this morning.
I have adapted the recipe from a normal flour-based recipe. They came out crispy and flavoursome.
To make enough for four hungry people you need:
1 cup gluten-free flour mix (this time I used Edmonds’ gluten free Plain Flour)
1 cup buckwheat flour
2 tablespoons soft dark brown sugar
2 tsps ground cardamom
1/2 tsp mixed spice
1/2 tsp baking soda
2 tsp baking powder
2 large eggs, separated
1 3/4 cups milk (a 1/4 cup cream/ 1 1/2 milk mixture is great)
1/4 cup treacle
1/4 cup light oil (sunflower or canola are good)
Heat the waffle iron. I had mine on the 75% brown setting.
In a bowl, whisk the dry ingredients together. In another bowl, mix the egg yolk, milk, treacle and oil. If you are unsure about how much liquid you need for your flour mix, you can hold some of the milk back from this mix. Add it the mixture after you have mixed the rest in if needed.
Mix the milk mixture with the dry ingredients. At this stage, you should have a mixture that is similar to thick pancake mix (it will be stickier due to the buckwheat flour, but the pouring consistency is the same). Add more milk if the mixture is still stiff. Beat the egg whites into soft peaks, and fold into the mixture.
Add approx 3 tablespoonfuls to the heated waffle iron. I’ve shown you the maximum I put in below. Some people like their waffles very fat but I find that it is hard to get a crispy waffle this way. If you prefer your waffles soft and pillowy, put in another tablespoon to what I have added below.
Cook the waffles for at least two to three minutes. The longer they are in the iron, the crispier they will be when you eat them. I usually remove the waffle when steam stops coming out of the iron. The waffle will be soft when you take it out, but will crisp up as soon as it cools.
Depending on your iron, you may need to add a small knob of butter to the iron before you add the mix to prevent the waffle from sticking to the iron.
Serve with your chosen accompaniments. We had ours with whipped cream, strawberries and maple syrup. Delicious!