I'm continuing to cook from Vegetable Literacy by Deborah Madison* this month for Cookbook Countdown (read more about it here) but I've decided to leave the land of vegetables with this recipe for one of my family's favourite breakfast foods: waffles.
The batter was made with buckwheat and spelt flours, milk, eggs, oil and just a little honey for a touch of sweetness. It also included yeast which made the waffles light and airy but meant you had to allow time for the batter to proof. Overnight fermentation in the fridge worked best for me so I could get straight to cooking them first thing in the morning.
They had incredible flavour and crisped up nicely in the iron but they softened very quickly. This was also true of some frozen ones that were heated in the toaster later. The same batter can be used to make pancakes so I think I'll try that next time. Regardless, they were a delicious way to start the day topped with roasted peaches and maple syrup.
* This book is organized according to families in the plant kingdom; buckwheat is part of the Knotweed family which counts sorrel and rhubarb among its members.
I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.