Buckwheat-Sour Cream Waffles

15m
Prep Time
15m
Cook Time
30m
Ready In

Recipe: #17781

March 07, 2015

Categories: Waffles



"From Martha Stewart, I did some modifying, we like meat with our buckwheat, Martha seems to prefer sweet"

Original is 12 servings

Nutritional

  • Serving Size: 1 (101.7 g)
  • Calories 227.5
  • Total Fat - 13.6 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 85.6 mg
  • Sodium - 298.7 mg
  • Total Carbohydrate - 19.5 g
  • Dietary Fiber - 1.4 g
  • Sugars - 2.7 g
  • Protein - 7.6 g
  • Calcium - 162.4 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Can beat egg whites here or not.

Step 2

Mix dry ingredients with whisk.

Step 3

Mix in milk, yogurt or sour cream, eggs and the yolks, if separate.

Step 4

Mix in butter.

Step 5

Mix in meat ham or cooked and crumbled bacon.

Step 6

Cook in heated waffle iron sprayed with Pam.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For a vegan version, substitute the egg whites with a flax egg, the butter with a vegan butter alternative, and the sour cream with a vegan sour cream alternative.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

  • Replace the all-purpose flour with oat flour for a gluten-free option. The benefit of this substitution is that it will provide a gluten-free option for those who are sensitive to gluten or who have celiac disease.
  • Replace the ham with cooked and crumbled tofu for a vegetarian option. The benefit of this substitution is that it will provide a vegetarian option for those who do not eat meat.

Blueberry Buckwheat Waffles Replace the chopped ham with 1/2 cup of fresh or frozen blueberries. Add 1 teaspoon of vanilla extract to the wet ingredients. Increase the sugar to 2 tablespoons. Cook as directed.



Poached Eggs with Hollandaise Sauce - This classic accompaniment to buckwheat waffles is the perfect way to dress up a hearty breakfast. The creamy hollandaise sauce and poached eggs provide a delicious contrast to the nutty flavor of the buckwheat waffles.


Roasted Asparagus with Balsamic Vinegar - Roasted asparagus is a simple yet flavorful side dish that pairs perfectly with poached eggs and hollandaise sauce. The balsamic vinegar adds a tangy sweetness that complements the nutty flavor of the buckwheat waffles.




FAQ

Q: How do I make the waffles light and fluffy?

A: To make the waffles light and fluffy, separate the egg whites and beat them until stiff peaks form. Then fold them into the batter before cooking in the waffle iron. This will help give the waffles more lift and make them fluffier.



Q: How can I make sure the waffles don't stick to the waffle iron?

A: To prevent the waffles from sticking to the waffle iron, make sure to grease the iron with butter or cooking spray before adding the batter. Additionally, wait until the waffle iron is hot before adding the batter. This will help ensure the waffles come out easily.

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Fun facts:

This Buckwheat-Sour Cream Waffle recipe was adapted from Martha Stewart's original recipe. Martha Stewart is an American businesswoman, writer, and television personality, known for her expertise in the areas of homemaking, cooking, and crafts.

Buckwheat is an ancient grain, thought to have originated in Southeast Asia. It was first cultivated in Europe in the 13th century and has since been used in a variety of dishes around the world.