Buckwheat Waffles with Orange Maple Syrup Recipe Kitchen

Buckwheat Waffles with Orange Maple Syrup

• Difficulty: Simple
• Makes: 8 to 9 waffles
• Nutritional Info per Serving: Serves 1 out of 8.5 | Calories: 424 | Fat: 25 g | Saturated Fat: 9 g | Carbohydrates: 47 g | Fiber: 2 g | Sugars: 26 g | Protein: 6 g | Cholesterol: 85 mg | Sodium: 273 mg
• Total Time: 40 minutes
• Active Time: 25 minutes

Buckwheat flour lends an earthy, nutty flavor to these waffles while whipped egg whites keep them crisp outside and tender inside. Cook the waffles until firm and golden on both sidesflip them if your waffle iron heats unevenly. The bright orange maple syrup and silky vanilla sour cream topping elevate these simple waffles into something special.

Ingredients

For the Orange Maple Syrup:

• 1 teaspoon finely grated orange zest, plus 1 cup fresh orange juice (about 23 oranges)
• 1/2 cup pure amber maple syrup
• A pinch of kosher salt
• 6 tablespoons cold unsalted butter, diced

For the Waffles:

• 3/4 cup all-purpose flour
• 1/2 cup buckwheat flour
• 1/3 cup cornstarch
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon kosher salt
• 1 1/4 cups milk
• 1/4 cup vegetable oil
• 2 large eggs, separated, at room temperature
• 1 teaspoon vanilla bean paste
• Cooking spray, for greasing the waffle iron

For the Topping:

• 1 cup sour cream
• 3 tablespoons sugar
• 1/2 teaspoon vanilla bean paste
• 2 oranges, peeled and cut crosswise into half-moons

Special Equipment:

• Waffle iron

Directions

1. Make the syrup: Pour the orange juice into a small saucepan and bring to a boil. Reduce heat and simmer until reduced by about half, roughly 8 to 10 minutes. Stir in maple syrup, orange zest, and a pinch of salt and cook 1 more minute. Remove from heat and whisk in the butter, one piece at a time, until incorporated.
2. Prepare the waffle batter: Preheat the waffle iron to medium-high. In a large bowl, whisk together the all-purpose flour, buckwheat flour, cornstarch, sugar, baking powder, cardamom, and salt. In a separate bowl, combine milk, oil, egg yolks, and vanilla bean paste, then stir into the dry ingredients until just combined.
3. Whip the egg whites: Beat the egg whites on medium-high until stiff peaks form, about 2 minutes. Fold the whites gently into the batter in two additions, preserving as much air as possible.
4. Cook the waffles: Lightly grease the hot waffle iron with cooking spray. Pour enough batter to cover the cooking surface, close, and cook until the waffles are crisp and deeply browned, about 6 minutes, turning partway if your iron cooks unevenly. Transfer to a wire rack and repeat with remaining batter.
5. Make the vanilla sour cream topping: In a small bowl, stir together sour cream, sugar, and vanilla bean paste until the sugar dissolves.
6. Serve: Top warm waffles with the orange maple syrup, a dollop of vanilla sour cream, and a few orange slices.

Photograph by David Malosh