How does a waffle breakfast on a lazy weekend morning sound to you? Perfection! That’s why this happens quite often in my world and right now my favorite recipe is this for yogurt-buckwheat waffles. The brown butter-honey sauce is my recent addiction and makes the yogurt-buckwheat waffles just a bit more decadent.
A few years ago I was in the market for a new waffle iron and I really needed one that makes thick and square Belgian waffles. Darn, I wanted it so badly! Call it bad luck or Karma but before I could buy the one I finally picked Mr. F won one in a raffle. Actually not a bad one but it’s round and makes waffles only half as thick and won’t bake them evenly. Since then I waited for it to break, but it won’t do me the favor.
I have a bad reputation when it comes to waffle makers, they usually don’t survive for long. My first one found a tragic end, I accidently baked the electric cable until sparks were flying this resulted in a short fuse. I called it a suicide. Several found an untimely end but this one sticks around for many years now, I bet just to annoy me.
yogurt-buckwheat waffles with brown butter-honey sauce
I like those dark specks from the buckwheat and their nutty flavor. Although buckwheat is a grain-like seed and not a type of wheat it does taste like whole grain and is very good for you. Don’t forget the brown butter-honey sauce! It just needs a few minutes to make while the waffle maker is doing its job and it turns your waffles into something special, also great on French toast or pancakes.
- for the yogurt-buckwheat waffles:
- 115 g / ½ cup natural whole yogurt
- 2 large eggs
- 120 ml / ½ cup water
- 4 tablespoons olive oil
- 3 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 120 g / 1 cup buckwheat flour
- 40 g / ¼ cup corn starch
- 1 teaspoon baking powder
- for the brown butter-honey sauce:
- 110 g / ½ cup butter
- 4 tablespoons honey
- For the yogurt-buckwheat waffles: in a medium bowl whisk together yogurt, eggs, water, oil, honey, and vanilla extract.
- Add buckwheat flour, cornstarch, and baking powder and whisk until smooth.
- Preheat waffle iron to the desired temperature. Pour the batter into your waffle maker and cook according to instructions about 5 to 6 waffles.
- For the brown butter honey sauce: in a saucepan over medium-high heat, add butter and cook, stirring frequently (it will foam) until you see small brown specks at the bottom of the pan. If it smells nutty and turns golden brown, remove from heat. Strain the brown butter through a fine meshed strainer or just try to leave the sediment in the sauce pan while pouring in a small bowl or jar. Add the honey and stir until dissolved. The sauce will thicken as it cools and is great as a spread on toast etc. just reheat to liquify.