I am definitely not one of those people with a New Year’s resolution thing or at least I don’t call them that. When I am ready, whether it’s the beginning of the year or not, I just go for it. Quite often the change will be followed by a good or a bad thing, either stress or happiness, as those are the times when we need a change. And it has always worked for me.
This year, for some reason, it was different. Just approaching the New Year felt like I needed to do something for me, or at least call it my New Year’s resolution. The first thing that was inevitable was to have more rest! An unplanned holiday followed and I’ve begun to like this New Year’s resolution thing already. The other inevitable thing was to work more! I know! It’s an oxymoron really, but if you put things in the right order – it actually works! To explain; “to rest more” means to be more efficient at work so you don’t waste your time on things that don’t matter! You see, it’s simple really.
Now, the only thing that is staple in this story is the many different flours and other goodies that make wonderful things when combined together. That is present all the time, New Year’s resolution or not. It’s actually a rather good blend as making and baking feels like rest to me and at the same time you can call it – work. I told you it’s a simple and most logical explanation!
I’ve always seen waffle batter as a thicker version of the pancake batter, so that was my starting point when I started making waffles. Sadly, I am the biggest fan of waffles in my family, the rest of the family favours pancakes more, so I don’t make waffles often, and certainly not often enough to my satisfaction. So when one wants to indulge herself, what one does? She makes waffles and she chooses one of her favourite flours. This time it’s buckwheat flour.
Buckwheat and oat flour waffles with herb butter and maple syrup (gluten free)
150gr buckwheat flour
100 oat flour
250 ml buttermilk
2 egg – separated
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cardamom
butter for greasing the mould
100 gr unsalted butter
Maple syrup for serving
Separate eggs and whisk egg whites with a pinch of salt until nice and fluffy and leave aside. Mix all dry ingredients (buckwheat and oat flour, baking soda, sea salt and cardamom) in one bowl, and mix all wet ingredients (egg yolks and buttermilk) in a separate bowl. Combine all in a large bowl then fold in egg whites. Leave it to rest for half an hour, or up to an hour, before use.
Heat and grease waffle maker. Pour a big kitchen spoon of waffle batter and bake following the instructions of your waffle maker. I’ve got mine from my mother-in-law as a present but it was my father-in-law who gave me all the instructions as he was the main chef in their house when it came to waffles. I have to say that it all worked well, I just had to convince the rest of the family that waffles were the way to go for breakfast!
I’ve chosen to serve mine with herb butter and maple syrup. Butter can be made days in advance and I find this very helpful in the kitchen. Whip the butter with lemon zest and add cardamom seeds. Depending on how you like cardamom to appear in your meal you can keep if whole or grind using mortar and pestle. Wrap the butter in a clear wrap (making the shape of sausage) and leave it in the fridge overnight (or 30 minutes in a freezer if you are in a hurry). Serve on the top of warm waffles allowing butter to melt slowly. Top up with extra lemon zest and maple syrup. Mint goes really well with these waffles as it’s very refreshing.
Happy waffle making!