Buckwheat Waffles with Macerated Strawberries
Prep time
Cook time
Total time
Recipe type: Brunch
Serves: 4
Buckwheat Waffles:
  • 1 cup buckwheat flour
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • 1½ cups buttermilk
  • 1 large egg
  • 2 tbsp canola oil
  • 1 tsp vanilla extract
Strawberry Topping:
  • 1 pint fresh strawberries, sliced
  • 2 tbsp brandy (or any other liqueur of your choice)
  • 1 tbsp sugar
  • Maple syrup, for drizzling (optional)
  1. In a large mixing bowl, whisk together the all-purpose and rye flours, baking powder, baking soda, salt and cinnamon.
  2. In a second bowl, whisk together the buttermilk, egg, canola oil, and vanilla extract. Add to the dry ingredients, and whisk into a smooth batter. Set aside to rest for 15 minutes. Let the batter stand, uncovered, 20 minutes.
  3. Meanwhile, in a second mixing bowl, toss the strawberries with brandy and sugar. Cover and set aside to let the berries macerate.
  4. Preheat your waffle iron as per the manufacturer's directions. Spoon in batter (the amount will vary, depending on your waffle maker's capacity), and use a spatula to spread the batter into an even layer.
  5. Cook for about 5-8 minutes per batch, or until the waffles are crisp and golden-brown. Repeat until all of the batter is done.
  6. To serve, arrange waffles on plates, and spoon the macerated berries overtop. Dig in and enjoy, or finish with a drizzle of maple syrup for extra sweetness.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/buckwheat-waffles-macerated-strawberries/