Buckwheat waffles with strawberry maple syrup recipe

Ingredients

• ½ cup / 75 g buckwheat flour
• 1 cup / 140 g all-purpose flour
• 3 tablespoons granulated sugar
• 1¼ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• 1½ cups / 360 g buttermilk
• 1 large egg
• 4 tablespoons / 60 g unsalted butter, melted
• ¾ cup / 180 ml pure maple syrup
• 1 pound / 450 g fresh strawberries, washed, trimmed, and sliced
• Whipped cream for serving

1. Preheat a waffle maker according to the manufacturer’s instructions.
2. In a large bowl, whisk together the buckwheat and all-purpose flours and the sugar, baking powder, baking soda, and sea salt.
3. In another bowl, whisk together the vanilla, cinnamon, buttermilk, and egg.
4. Add the buttermilk mixture to the dry ingredients and mix until just combined. Stir in the melted butter.
5. Cook in your waffle maker. As you work in batches, keep the waffles warm and crisp in a 200°F / 90°C oven with the waffles set in a single layer on a wire rack.
Prepare the Syrup
6. In a small saucepan, simmer the maple syrup with the strawberries for a few minutes, just until warm. If you prefer the strawberries have a bit more cooked flavor, simmer for longer.
7. Serve the waffles with the syrup and plenty of whipped cream.
8. Leftover waffles can be frozen for up to 1 month. Simply pop into the toaster and you are good to go.