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Buckwheat Waffles

I had never tried buckwheat waffles before, well, buckwheat anything. I was a little nervous about their flavor and considering I was planning a savory dish to serve up to friends, I decided I should give them a test run. I made some up and poured on some delicious pure maple syrup and let me tell you....AMAZING! It was just me to test drive them so I wrapped the extras up in parchment paper and a plastic bag and tossed them in the freezer. Now I can just pop them into the toaster and have delicious waffles anytime. And i must admit, when I made them I thought the batter seemed reallllly thick, but they ended up coming out perfect anyways. Come to find out, when I was getting ready to make them for the savory dinner, I had forgotten an entire cup of water on the test run. So i made them the right way for dinner. Still just as good, but I would say either way works fine.

But onto the savory plans.

I made a red wine tarragon mushroom gravy to pour on top of those lovelies. Delicious. Next time i may cut back on the tarragon and up the thyme, but I also have a little crush on thyme. I could practically put it in anything. My friends loved the dish. Even though it wasn't very appetizing looking. The waffles aren't the prettiest, kind of a dark gray brown. But don't let that steer you away from trying them. And to encourage you, here are some photos and recipes. Enjoy!

Buckwheat Waffles (with fancy gravy)
1 cup almond milk ( or nondairy milk of choice)
1 cup water
2 teaspoons apple cider vinegar
3/4 cup all-purpose flour
3/4 cup buckwheat flour
1/2 teaspoon salt
1 teaspoon baking powder
3 Tablespoons sugar ( for savory reduce to 1-2 teaspoons)
1/4 cup oil
Cooking spray

Measure out the milk and water and add the vinegar to it. Set aside to curdle.
      In a large bowl, mix together buckwheat, flour, baking powder, salt, and sugar. Make a well in the center and add the milk mixture and oil. Mix together until relatively smooth. Let batter rest for 10 minutes. Meanwhile, preheat your waffle iron.
      Spray the waffle iron with cooking spray and cook waffles according to your waffle maker.
      Top with maple syrup or savory topping.

Gravy Topping
2 Tablespoons olive oil
1 1/2 cups thinly sliced shallots
3 cloves garlic, minced
1 pound cremini mushrooms, sliced
Several dashes black pepper
1/2 cup dry red cooking wine
1/2 teaspoon salt
2 cups vegetable broth
1/3 cup all-purpose flour
2 Tablespoons chopped fresh tarragon (or less)
1 Tablespoon chopped fresh thyme ( I would add a little more)

Preheat a large pan over medium heat. Saute the shallots in oil for 5 to 7 minutes, until lightly browned. Add the garlic and saute for a minute more. Mix in the mushrooms, add pepper, and saute for about 5 more minutes, until mushrooms soften. Add the red wine and salt and turn up heat to high. Let wine reduce for about 5 minutes, stirring often.
      Meanwhile, measure out the vegetable broth and whisk in the flour. Whisk until very few lumps are left. When the wine has reduced, lower the heat back to medium and pour in vegetable broth mixture. Mix in the herbs. Stir often for about 10-15 more minutes, until the gravy is thick and creamy. Add salt to taste.
      Pour over fresh buckwheat waffles and enjoy!

With the gravy.

And here's with just maple syrup.
Don't these make you want to try them? Do it.


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