This is a short and sweet hello (and waffle recipe). I’m spending all my spare moments furiously getting my new site up and ready for you. I’m so stinking excited about it but it has been a, somewhat overwhelming, labor of love. We had these Buckwheat Waffles topped with bananas, toasted almonds, and coconut flakes for dinner this week. A total hit all around. I made an extra rich waffle batter by increasing the number of eggs, butter, and using buckwheat flour. I think this will be our new go-to waffle recipe.

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Buckwheat Waffles
makes about 8

3 eggs
1 1/2 cups buttermilk or milk of your choice
1 teaspoon baking soda
1 3/4 cups buckwheat flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup butter, melted

toppings: sliced banana, toasted almonds, toasted large coconut flakes

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First, heat the waffle iron. While it is warming up, melt the butter. In your favorite mixing bowl, whisk together the eggs, milk, and melted butter. Next, add in the baking soda, flour, baking powder, and salt. Mix until the batter just comes together and looses any big flour lumps.

While the first waffle cooks, heat a small skillet over medium and toast a handful of slivered almonds and large flake coconut. Slice a few bananas and serve warm waffles with the three toppings and pure maple syrup.

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