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Buckwheat Waffles




Source of Recipe


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Recipe Introduction


servings 6
points 5


List of Ingredients




1-1/2 cups milk
2 Tbs. molasses
2 Tbs. unsalted butter
1 package active dry yeast
1/2 cup warm water, about 115 degrees
1 large egg, lightly beaten
1/2 tsp. salt
1 cup all purpose flour
1/2 cup buckwheat flour

Recipe



Heat first 3 ingredients in a heavy saucepan over medium high heat until bubbles form around the side of the pan. Remove from heat. Set aside about 10 minutes to cool to lukewarm. Stir yeast into a bowl with warm water. Set aside 5 minutes. Stir egg into yeast mixture. Stir in salt, half the flours and half the milk mixture. Using an electric mixer or wire whisk, mix thoroughly. Add remaining flours and milk mixture and blend well. Lightly cover and set aside to let rise in a warm place 45 minutes, until doubled in size.

Preheat waffle iron. When hot, lightly brush surface with oil. Pour batter onto waffle iron to cover about 3/4 of its surface. Close cover and bake about 5 minutes or until iron stops steaming. Open cover and use fork to remove waffle. Continue with the remaining batter. Serve immediately with desired toppings or keep warm in 200°F oven until ready to serve.


Per serving: calories 213, fat 7.5g, 31% calories from fat, cholesterol 65mg, protein 7.1g, carbohydrates 29.8g, fiber 1.8g, sugar 7.7g, sodium 243mg, diet points 5.0.