I have news! I can’t believe I haven’t told you all sooner. Seems like most big blogger announcements involve engagements (nope), babies (definitely not) and cookbook deals (not yet).
Here’s mine: I’m going down to Austin, Texas, for the whole month of February with my good friend Ali! We’re going because it’s cold and we can. It was Ali’s idea and I’m so glad we’re actually making it happen.
I can’t wait to sample Austin’s finest street tacos with Ali and clink margaritas with Jeanine. I’m eager to soak up some of the city’s youthful energy and open up to new possibilities. I’m looking forward to an exercise in minimalism, too. I’m only bringing the bare essentials for the month and it should be a good reminder of how little I really need.
Cookie and Henry are coming along, too, of course. We booked an amazing, light-filled house on Airbnb that has a fence built all the way around it, so I won’t worry so much about Cookie, and one of my friends is renting my place while I’m gone. It has all worked out pretty perfectly so far.
Ali is far more organized than I am and created a spreadsheet of kitchen tools that we should bring. I haven’t looked at it yet, but you can bet I’ll be moving “cocktail shaker” to the top. I don’t think my waffle maker will be coming along with me so I’m getting my fill of waffles while I still can.
You all know that I have high standards when it comes to waffles. They must be: a) crisp on the outside, b) fluffy on the inside, and c) light but made with whole grains so they stick with me for longer than a couple of hours.
These 100 percent buckwheat waffles meet all of those qualifications and then some. So what else? They possess buckwheat’s rich, nutty flavor, which makes them more unique than my go-to oat waffles. Plus, since they’re made with buckwheat flour, I can share them with my gluten-free friends. I think you’ll love them!
- 1 cup buckwheat flour
- 1 tablespoon sugar (I used coconut sugar)
- 1¼ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1¼ cups buttermilk, shaken (see notes to learn how to make your own with any kind of milk)
- ¼ cup (4 tablespoons) melted butter or coconut oil
- 1 large egg
- Topping suggestions: maple syrup, almond butter and/or fresh banana slices
- Preheat your waffle iron. If desired, preheat oven to 200 degrees Fahrenheit to keep waffles warm until you're ready to serve.
- In a medium-sized mixing bowl, whisk together the buckwheat flour, sugar, baking powder, baking soda, salt and cinnamon.
- In a liquid measuring cup or another bowl, whisk together the buttermilk, melted butter and egg. Pour the wet mixture into the dry mixture and stir them together until there are only a few small lumps remaining. Give it a few more stirs if you see any liquid that hasn't fully incorporated. Commenter Monisha says her waffles turn out lighter and more crispy if she lets the batter rest for 5 to 10 minutes, so you might want to give that a try.
- Pour batter onto the hot waffle iron plates, close the waffle iron and cook until the waffles are barely letting off steam and they are lightly crisp to the touch. Carefully lift waffle out of the waffle iron and serve immediately or place in the oven to keep warm. Avoid stacking the waffles or they will lose their crispness. Repeat with remaining batter as necessary. Serve with maple syrup, almond butter and/or sliced banana on top.
How to make your own buttermilk: measure 1 tablespoon + ¾ teaspoon vinegar into a 2-cup capacity liquid measuring cup. Pour in any variety of low fat milk until you reach the 1 and ¼ cups line (any variety of low fat milk should do—almond, soy, rice, low fat coconut). Let the "buttermilk" rest for 5 minutes before using.
Make it dairy free: Make your own buttermilk with non-dairy milk and use coconut oil instead of butter.
Storage suggestions: These waffles freeze very well in sealed, freezer-safe bags. Just pop them in the toaster to warm them up.
P.s. Here’s a fun interview I did with Angela of Eat Spin Run Repeat. Thanks for having me, Angela!