Waffles are one of those classic breakfast foods. Unfortunately, most waffles leave me feeling gross and ready for a long siesta by the time I finish the stack (portion control issues big time) . For that reason (despite my crazy love for them) I don’t make my favorite buttery buttermilk Belgian waffles very often. That said, I am a firm believer in balance. Just because I can’t have the heavy, buttery version all the time doesn’t mean I can’t have waffles every weekend.
Plus, to my horror, shortly after I met my husband I discovered that he does not care for classic Belgian waffles with butter and syrup. Just like I learned he did not eat butter on his toast. Who was this person!? Well, he still refuses to put syrup on his breakfast (and thinks i’m totally nuts when I eat syrup with bacon and sausage), but, don’t worry, I have since converted him to the bread and butter group.
So a few years ago I started to rethink waffles. And then I discovered buckwheat flour. You guys, I don’t know why, but buckwheat flour is my fa fa fa favorite! Perfect for all you Gluten-free cooks, buckwheat is completely gluten-free (confusing, I know, since it’s name has the work wheat in it). Buckwheat is a highly digestable protein that is high in fiber. I don’t know about you guys, but that make my insides very happy.
Anywho, buckwheat waffles are also my childs favorite. I have actually made him Belgian waffles and he did not like them. Buttermilk waffles with fruit and jam? totally him jam. Plus (parents out there) if you have a constipated kiddo out there, these help (just sayin’).
Since I’m surrounded by such crazy fruit and berry lovers, I always make sure to add fruit in there too. Besides, adding fruit (especially banana) allows you to reduce the amount of processed sugar you need to add.
I did make these waffles extra special, however, with a Cherry Bourbon Compote to go on top. Unfortunately, the Cherry Bourbon Sauce doesn’t have any surprising health benefits, but it’s crazy easy to make and the ingredients are super simple.
What is your fav waffle recipe?? And happy long weekend 🙂
- 2 cups buckwheat flour
- 2 tablespoons sugar
- 2.5 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1/3 cup butter coconut oil
- 2 large eggs beaten
- 1 large ripe banana mashed
- 1 cup fresh pitted cherries chopped fine
- 1 cup fresh raspberries mashed
- 1/4 cup brown sugar
- 1/4 cup white granulated sugar
- 1/4 cup bourbon
- 1/4 cup water
- 1 cup fresh cherries pitted and halved
- 1 cup fresh raspberries
Preheat waffle iron and, if desired, preheat oven to 200 degrees F to keep waffles warm until ready to serve.
In a large mixing bowl whisk together the dry ingredients- the buckwheat flour, sugar, baking powder, baking soda and salt. Set aside.
In a smaller bowl whisk together the wet ingredients- the buttermilk, melted butter (or coconut oil), and eggs.
Pour the wet ingredients into the dry ingredients and gently stir just a few times using a rubber spatula- it does not need to be fully incorporated. If there is still some unmixed flour or lumps, that's ok. To the partially mixed batter gently fold in the mashed banana, chopped cherries and fresh raspberries.
Set batter aside to rest for 5 minutes.
Using a 1/2 cup measuring cup, pour batter onto the hot waffle iron plates and close the lid. Allow your waffle to cook until barely steaming and they are golden brown and crispy to the touch. All waffle irons are different, so the time for you may be different than for me. When finished, gently remove waffle from the iron and serve or transfer to the oven to keep warm. Stacking will cause them to lose their crispyness- so don't do what I did if that's how you like your waffles 😉
Repeat with remaining batter.
Serve with butter and Cherry Bourbon Compote (see instructions below).
In a small saucepan bring the brown sugar, granulated sugar, bourbon and water to a boil over high heat. Once boiling, reduce heat to medium low and add the cherries and raspberries to the pan. Stir to combine and allow the mixture to reduce until a syrup-like consistency forms (approximately 15 minutes), stirring frequently.
When compote has reduced to your preference, remove from heat and set aside until ready to serve or store in the refrigerator and gently reheat for later use.
Cherry Bourbon Compote inspired by I am a food blog