Buckwheat Waffles RecipeOrigin: Britain Period: Traditional |
IngredientsBuckwheat is a seed rather than a grain and it's used quite commonly in Russian cookery. In effect, these are a waffle version of traditional Russian blinis.
140g self-raising flour 
Buckwheat Waffles Preparation:Method:Separate the eggs. Whisk the yolks until pale and creamy then, in a separate bowl, whisk the whites until stiff and glossy. Add the milk and sour cream to the egg yolks and whisk to combine, then sift together the dry ingredients into a bowl stir-in the egg yolk and milk mixture. Now stir-in the melted butter before gently folding-in the egg whites (do not over-mix). Heat your waffle iron and grease lightly with a little oil or melted butter. Add the waffle mixture about 120ml at a time and cook until the steam stops escaping and the waffles are golden brown (about 2 1/2 to 3 minutes). Serve hot with your choice of topping. |
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