As you know, my girls are out of the house. One is a junior in college and the other is just starting grad school. There are all sorts of things I miss not having them home these days, but one of them isn't worrying about their breakfast. Or lack thereof, and how it will affect their school day, their grades, their self confidence, their chances of getting into a good college, and their ultimate success and happiness in life. Phew. This is one for all of you who still struggle with that terrible dilemma. Make and freeze a big batch of these hearty waffles on a Sunday and pop them in the toaster all through the week.
I adore buckwheat. It's not a wheat at all, but actually related to rhubarb! It has a wonderfully rich grey color, and the characteristic black flecks are the ground buckwheat seeds. It's not heavy, and especially when you blend it, as I do, with all purpose flour, it gives a heartiness and a depth of flavor to whatever you are baking. My Buckwheat Biscuits continue to be my favorite ever. Buckwheat fueled the pioneers, so just imagine what it can do for a school aged child.
Buckwheat Toaster Waffles ~~~adapted from allrecipes.com
makes 8 Belgian style waffles
1 cup all-purpose flour
1 cup buckwheat flour
1 tsp salt
4 tsp baking powder
2 Tbsp sugar
- Whisk the dry ingredients together and set aside.
1 3/4 cups warm milk
1/3 cup unsalted butter, melted
1 tsp vanilla extract
- Beat the eggs, then add the butter, milk and vanilla. Add to the dry ingredients and mix until thoroughly blended.
- Make the waffles in your waffle maker according to its directions.
- Cool the waffles, then freeze individually on a tray for about 30 minutes. Then package them in freezer baggies and pop in the toaster to reheat and serve.