Lemon Vanilla Buckwheat Waffles

I have a weird soft spot for other people's dietary restrictions.  I'm sure it'd get old after a while, but now and then, I enjoy the creative challenge of feeding people with "special needs".  Whether you're a lactard, a vegan, or kosher, I want to work around all your issues and feed you.

So, when I saw a recipe for buckwheat waffles, my thoughts immediately went to my gluten-sensitive friend Stephanie (of coconut caipirinha fame).  I needed to make this for her.

A note on the gluten business:  I am aware that recent research showed that non-celiac gluten sensitivity actually does not exist.  I also know that Steph feels sick when she eats wheat products, and that no one knows her body as well as she does.  So, in this particular instance, I'd say that science that is telling her she's not feeling what she is very clearly feeling is about as useful as Dr. Bunsen Honeydew's gorilla detector.  

Anyway, we got together at the home of our dear friend Rachel, a landscape architect who's also worn the hat of spice seller, Silver Lake Farms microgreen grower, at-home vegetable garden tender, and all-around person you want to cook and eat with.  

Oh Lucy!

While her fiance served us cold brew and played jazz, and new pup Lucy laid around and made the place extra-cozy, we put the Belgian Waffler to work.

We tweaked the recipe a bit, adding lemon zest and juice and vanilla extract, and the results were wonderful.  Our waffles had gorgeous color, crisp texture on the outside, steamy and doughy inside, with a grassy, nutty flavor that planted them squarely in the realm of grown-up tastes.

They made a perfect breakfast with some figs, blueberries, and sweetjuicyflavorful melon from the CSA.

Lemon Vanilla Buckwheat Waffles
Adapted from Simply Recipes
Makes 5 waffles, plus one baby waffle

You can use lower fat milk and yogurt here, but remember that fat is flavor.  We used 2% for both, and it worked out great.

1 1/2 cups buckwheat flour
2 teaspoons baking powder
1 teaspoon baking soda
Pinch of salt
1/2 tsp cinammon
2 eggs, separated, plus 2 egg whites
2 Tbsp brown sugar
1/2 cup (1 stick) butter, melted
1 cup plain yogurt
1 cup milk
1/4 cup water
1/2 tsp vanilla extract
juice of half a lemon
zest of 1 lemon
Nonstick cooking spray
Extra butter for serving
Heated maple syrup for serving

Set waffle maker to medium.  In a large bowl, whisk together buckwheat flour, baking powder, baking soda, salt, and cinnamon.  In a medium bowl, beat all 4 egg whites, sprinkling brown sugar over them as you go, until soft peaks form.

In a separate bowl, whisk together egg yolks, melted butter, yogurt, milk, water, vanilla extract, and lemon juice and zest.

Add the yogurt mixture to the flour mixture and stir until just combined. Gently fold a third of the beaten egg whites into the batter until completely incorporated. Fold the remaining beaten egg whites into the batter until just combined.

To make waffles, spray top and bottom of waffle maker with cooking spray.  Pour or spoon batter into the wells (a ladle works well here) until it almost fills the edges.  Close the waffle maker, and check on the waffle after about five minutes: it's ready when the batter's dark grey color starts to show golden brown.  Carefully remove the waffle (a fork or tongs may help here), and repeat the process for the next, starting with cooking spray, until you've used all the batter.

Serve with butter and warm maple syrup, and if you have blueberries and vanilla tangelo marmalade to go along with it, consider yourself very, very lucky.