Lucky for me, the kids were so eager to continue their made-up game of “Store” (in which they sell paper airplanes and origami to each other for a penny), they stayed upstairs until the very late hour of 7:45, giving me a few extra minutes to flip through recipes. By the time they came downstairs, these Cinnamon Buckwheat Waffles were piled high on a plate and the scent of cinnamon was all through the house.
This recipe calls for buckwheat flour, which is earthier than whole-wheat and a nice change if that’s what you normally use. It might sound unusual until you remember that buckwheat flour is used in the savory crepes (called galettes) in France and the blinis eaten in Russia. My kids initially balked at the grayish-brown color of the batter, until I reminded them that their favorite Japanese soba noodles are also made out of buckwheat.
These are the kind of waffles that have the flavor baked in, so nothing is necessary on top (although maple syrup is always nice). The batter has 2 cups of oats for extra texture and fiber, plus 2 tablespoons of cinnamon for that irresistible flavor. The recipe makes about 5 waffles, and given how filling they are you’ll probably have extras to freeze for a quick breakfast during the week.
Cinnamon Buckwheat Waffles
1 3/4 cups Bob’s Red Mill Buckwheat Pancake and Waffle Mix
1 1/2 teaspoons baking powder
2 tablespoons brown sugar
2 tablespoons cinnamon (or more to taste)
1 3/4 cup milk
1/2 cup butter, melted
2 cups quick-cooking oats
Preheat the waffle iron. Combine buckwheat flour, baking powder, brown sugar and cinnamon in a large bowl. In a separate bowl, whisk eggs, milk and butter, then add to the flour mixture. Gently stir in the oats. Drop 1 cup of batter on the waffle iron (oiled, if necessary) and cook until crisp. If you like, you can nibble a bit of the first waffle and add more cinnamon to taste. *If you want to substitute whole-wheat flour for the buckwheat blend, use 1 3/4 cups whole-wheat flour, 1 tablespoon baking powder and 1/4 teaspoon salt.