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Buckwheat Sour Cream Waffles

Cookbook MarthaStewart

Category Name Waffles

Servings 6 Tools

Serving Size

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions

1 Cup(s) buckwheat flour

1 Cup(s) all-purpose flour

2 Tablespoon(s) packed light-brown

sugar

1 Tablespoon(s) baking powder

1 Teaspoon(s) salt

1/4 Teaspoon(s) ground cinnamon

3 Large eggs, separated

1 Cup(s) sour cream

1 1/2 Cup(s) milk

8 tablespoons

0 pint

0 Crème fraîche

(optional)

Method

1. Preheat a waffle iron. Into a large bowl, sift together buckwheat and all-purpose

flours, sugar, baking powder, salt, and cinnamon.


2. In a medium bowl, whisk together egg yolks, sour cream, milk, and butter. Pour

the egg mixture into the dry ingredients, and stir briefly until just combined.


3. In a medium bowl, beat egg whites with a hand-mixer until stiff but not dry. Fold

into the batter.


4. Ladle about 1/3 cup batter onto each section of the waffle grid; spread the batter

almost to the edges. Close the lid, and bake about 5 minutes, until no steam

emerges from the waffle iron.

4/21/2004 7:17:02 AM Page 1 of 2 Buckwheat Sour Cream Waffles
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