Post by Alison Hein.
Enter autumn, with a cornucopia of glorious bounty. Kick off your fall with these lightly sweet, aromatic buckwheat waffles. Top them with homemade apple compote, and you’ll want to curl up with a good book in front of the fire. Well, after breakfast anyway. 😉
Despite its name, buckwheat is gluten-free and unrelated to wheat. Rather, it’s a herbaceous plant related to sorrel, knotweed, and rhubarb. Its name derives from the German “Buchweizen,” meaning beech-wheat, because buckwheat’s unusual triangular seed resembles the much larger seeds of the beech tree.
Some of the world’s most richly satisfying dishes – galettes from Brittany, Japanese soba, and Russian blinis – are made with buckwheat. In this recipe, rich, smooth batter almost glides across a hot waffle iron, and toasts up in minutes to a hardy crisp. Sweet, seasonal apple compote makes a simple complement to the burnished buckwheat for a glorious, bountiful breakfast in bed.
Buckwheat Honey Waffles
2 ½ cups buckwheat flour
1 tablespoon baking powder
1 teaspoon salt
1 ½ cups milk
¼ cup honey
1 teaspoon vanilla
¼ cup vegetable oil, or butter, melted and slightly cooled
½ cup sour cream
1 apple (tart varieties such as Granny Smith work well)
¼ cup of water (add more for a thinner topping
2 tablespoons honey
¼ cup golden raisins
1 teaspoon vanilla
½ teaspoon cinnamon
¼ cup slivered almonds (optional)
Dollop of sour cream
Combine flour, baking powder and salt in large bowl. In separate bowl, add milk, eggs, honey and vanilla and beat until frothy. Pour oil or melted butter into liquid mixture and stir well. Using a wooden spoon or hand mixer, gradually add liquid mixture to dry ingredients until batter is smooth. Stir in sour cream.
Spray waffle iron with cooking spray and heat to high. Pour ½ cup to ¾ cup batter into center of iron, making sure you have enough batter to evenly spread across the surface of your waffle iron. Cook until golden brown and crisp and waffle pulls away easily from iron, about 3 minutes. Serve warm with apple compote. Garnish with a dollop of sour cream and a sprig of mint.
Makes approximately 6 waffles.
To make compote, pare, slice and finely chop apple. Place in small, heavy pot and add water, honey, golden raisins, vanilla and cinnamon. Stir in slivered almonds, if you like. Bring apple mixture to a boil over high heat. Reduce heat, cover, and let simmer until apples are cooked through but still hold their shape, about 15 minutes.
Makes approximately 1 cup apple compote.