Buckwheat Waffles with Cranberry-Maple Syrup

Buckwheat Waffles with Cranberry-Maple Syrup Recipe | Healthy Breakfast Option

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Buckwheat waffles with cranberry-maple syrup are a delicious and nutritious breakfast option that is perfect for a cozy weekend morning. The combination of hearty buckwheat flour, warm cinnamon, and sweet cranberry-maple syrup creates a comforting and satisfying meal that will leave you feeling energized and ready to start your day.

History

Buckwheat waffles have been a popular breakfast dish for centuries, particularly in regions where buckwheat is a staple crop. Buckwheat is a nutrient-dense grain that is naturally gluten-free and has a rich, nutty flavor that pairs well with sweet and savory ingredients. The addition of cranberry-maple syrup adds a festive touch to this classic recipe, making it a perfect choice for holiday brunches or special occasions.

Ingredients

1 cup of buckwheat flour
0.75 cup of unbleached all-purpose flour
1.5 tsp of ground cinnamon
0.75 tsp of baking soda
1.67 cup of buttermilk
0.33 cup of packed light brown sugar
1 tbsp of vegetable oil
1 large egg yolk
2 large egg whites
1 cup of pure maple syrup
0.5 cup of frozen cranberry juice concentrate, thawed
0.25 cup of dried cranberries

How to prepare

1. Preheat the oven to 200°F (93°C). Lightly coat the waffle iron with cooking spray and preheat.
2. In a large bowl, whisk together buckwheat flour, all-purpose flour, cinnamon, baking soda, and 0.25 tsp salt.
3. In a medium bowl, whisk together buttermilk, brown sugar, oil, and egg yolk. Add the buttermilk mixture to the flour mixture, whisking just until combined.
4. In a small bowl, beat the egg whites until soft peaks form. Gently fold them into the batter.
5. Ladle 0.67 cup of batter (or the amount recommended by the manufacturer’s directions for your waffle iron) into the waffle iron. Close the lid and cook until the waffles are golden, about 3 to 4 minutes. Gently open the lid and remove the waffle with a fork. Serve immediately or transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter, lightly coating the iron with cooking spray each time.
6. While the waffles cook, in a small saucepan, combine maple syrup, cranberry juice concentrate, and dried cranberries. Bring to a boil over medium heat; reduce the heat to low, and simmer until the berries are plumped, about 3 minutes (the syrup will be thin). Serve the warm syrup over the waffles.

Variations

Add chopped nuts or seeds to the batter for extra crunch and protein.
Top the waffles with whipped cream or Greek yogurt for a creamy and indulgent touch.
Swap out the cranberries for other berries or fruit compote for a different flavor profile.

Cooking Tips & Tricks

Make sure to preheat your waffle iron before adding the batter to ensure that the waffles cook evenly and have a crispy exterior.

- Be careful not to overmix the batter, as this can result in tough waffles. Mix the ingredients until just combined for light and fluffy waffles.

- For extra flavor, you can add a splash of vanilla extract or orange zest to the batter.

- To keep the waffles warm while you cook the remaining batches, place them on a baking sheet in the oven at a low temperature.

Serving Suggestions

Serve the buckwheat waffles with cranberry-maple syrup with a side of fresh fruit, yogurt, or a hot cup of coffee or tea for a complete and satisfying breakfast.

Cooking Techniques

Be sure to cook the waffles until they are golden brown and crispy on the outside for the best texture.

- Gently fold in the beaten egg whites to the batter to keep the waffles light and fluffy.

- Simmer the cranberry-maple syrup until the berries are plumped to infuse the syrup with their sweet and tart flavor.

Ingredient Substitutions

You can use whole wheat flour or a gluten-free flour blend in place of the all-purpose flour for a healthier option.

- Substitute almond milk or coconut milk for the buttermilk for a dairy-free alternative.

- Use honey or agave nectar in place of the maple syrup for a different sweetener.

Make Ahead Tips

You can make the waffle batter ahead of time and store it in the refrigerator overnight. Just give it a quick stir before cooking the waffles in the morning.

Presentation Ideas

Serve the buckwheat waffles with cranberry-maple syrup on a platter with a drizzle of syrup, a sprinkle of dried cranberries, and a dusting of powdered sugar for a beautiful and appetizing presentation.

Pairing Recommendations

Pair the buckwheat waffles with cranberry-maple syrup with a glass of freshly squeezed orange juice or a mimosa for a refreshing and festive brunch beverage.

Storage and Reheating Instructions

Store any leftover waffles in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or oven until warm and crispy before serving.

Nutrition Information

Calories per serving

Each serving of buckwheat waffles with cranberry-maple syrup contains approximately 300 calories. This nutritious and satisfying meal is a great way to start your day on a delicious note.

Carbohydrates

Each serving of buckwheat waffles with cranberry-maple syrup contains approximately 50 grams of carbohydrates. Carbohydrates are the body's primary source of energy and are essential for fueling your daily activities.

Fats

Each serving of buckwheat waffles with cranberry-maple syrup contains approximately 5 grams of fat. Fat is important for overall health and helps the body absorb vitamins and minerals.

Proteins

Each serving of buckwheat waffles with cranberry-maple syrup contains approximately 6 grams of protein. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

Buckwheat is a good source of vitamins and minerals, including magnesium, iron, and B vitamins. Cranberries are rich in vitamin C and antioxidants, which help boost the immune system and protect against chronic diseases.

Alergens

This recipe contains gluten from the all-purpose flour. If you have a gluten allergy or sensitivity, you can use a gluten-free flour blend instead.

Summary

Buckwheat waffles with cranberry-maple syrup are a nutritious and delicious breakfast option that is rich in carbohydrates, fats, proteins, vitamins, and minerals. This recipe provides a balanced mix of nutrients to fuel your day and keep you feeling satisfied.

Summary

Buckwheat waffles with cranberry-maple syrup are a delicious and nutritious breakfast option that is perfect for a cozy weekend morning. This recipe is easy to make and can be customized with your favorite toppings and flavors. Enjoy these hearty waffles with a warm cup of coffee or tea for a satisfying and energizing start to your day.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Buckwheat Waffles with Cranberry-Maple Syrup. It was a crisp fall morning, the sun just beginning to peek over the horizon, casting a warm golden glow over the kitchen. I was visiting my dear friend, Mary, who lived in a quaint little cottage nestled in the woods. Mary was known far and wide for her delicious homemade breakfast creations, and that morning was no exception.

As I entered her kitchen, the tantalizing aroma of freshly brewed coffee and sizzling bacon greeted me. Mary was busy at the stove, flipping waffles with a practiced hand. The waffles were a beautiful golden brown, speckled with crunchy bits of buckwheat. My mouth watered as I watched her drizzle them with a rich cranberry-maple syrup that she had made herself.

I couldn't help but ask her for the recipe, and she chuckled as she handed me a worn, stained index card. "This one's been passed down through generations in my family," she said with a twinkle in her eye. "I'm happy to share it with you, my dear."

I treasured that index card like a precious heirloom, adding it to my collection of recipes that I had gathered over the years from various sources. Each recipe held a special memory for me, a connection to the people and places that had touched my life.

I decided to try my hand at making the Buckwheat Waffles with Cranberry-Maple Syrup for my family one Sunday morning. As I mixed the batter, the earthy scent of buckwheat filled the kitchen, reminding me of the fields of grain that surrounded my childhood home. The batter was thick and lumpy, just as Mary had described, and I poured it onto the hot waffle iron, watching as it bubbled and crisped into a perfect waffle.

While the waffles cooked, I simmered fresh cranberries with pure maple syrup, the tangy sweetness of the cranberries mingling with the rich, amber syrup. The syrup bubbled and thickened, filling the kitchen with a heady, sweet aroma that made my stomach growl in anticipation.

When the waffles were ready, I piled them high on a platter, the steam rising in wispy tendrils. I drizzled them with the warm cranberry-maple syrup and set them on the table, where my family eagerly gathered, their eyes wide with anticipation.

As we dug into the waffles, the flavors exploded on our tongues, the nutty buckwheat mingling with the tart cranberries and sweet maple syrup in a symphony of taste. My husband declared them the best waffles he had ever tasted, and my children begged for seconds and thirds.

From that moment on, the Buckwheat Waffles with Cranberry-Maple Syrup became a staple in our household, a favorite breakfast treat that we enjoyed on lazy Sunday mornings and special occasions. I made them for family gatherings, brunches with friends, and even packed them in my children's lunches as a special surprise.

Over the years, I shared the recipe with countless friends and acquaintances, passing on the tradition that Mary had started. Each time I made the waffles, I thought of her and the bond we shared over food and friendship.

As I sit here now, in my cozy kitchen, surrounded by the warmth and love of my family, I can't help but smile as I remember that crisp fall morning so many years ago. The Buckwheat Waffles with Cranberry-Maple Syrup may be just a recipe to some, but to me, it's a cherished memory of a dear friend and the joy of sharing good food with the ones I love. And for that, I am truly grateful.