"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Buckwheat Waffles Recipe

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Buckwheat Waffles image
John, DeeDee and Gabe (2006)

 

This recipe for Buckwheat Waffles, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
DeeDee Duffy
Added: Thursday, July 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups buckwheat flour
1/2 tsp. salt
2 T. sugar or honey
3 tsp. baking powder
1 1/2 cups almond milk (or milk)
2 eggs
4 T. butter, melted and cooled
1 tsp. vanilla
Olive oil to brush on waffle iron

Directions:
Directions:
1. Brush waffle iron lightly with olive oil and preheat.
2. Combine the dry ingredients. Mix together the milk and eggs. Stir in the butter and vanilla. Stir wet into the dry ingredients. If mixture seems too thick to pour, add a little more milk.
3. Spoon some of the batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.

Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
You can substitute any type of flour with this recipe. This is one of Gabe's favorite things to eat for breakfast!

 

 

 

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