This post is in collaboration with milk&more
You better believe I’m posting another waffle recipe without leaving so much as a month since the last one, and it’s unlikely to be that long before the next. When I get a new toy I’m excited about, I go on the obsessive. It’s waffles every weekend now until I tire of them – and I don’t see myself tiring of them any time soon because.. well, because waffles.
Today’s recipe is coming at you alongside some new research from milk&more about how us Brits go about the whole business of eating breakfast. Mostly, the results of their recent data sweep aren’t in the least bit surprising to me. For example, I’m sure you could probably have guessed that 42% of us eat breakfast outside the home and that 75% of us don’t feel energised or set up for the day without breakfast. However, their observations on how our breakfast habits differ depending on where we are geographically is a little more beard-stroke-worthy. Those located in SW London are more likely to have an eggy breakfast, accounting for four times as many egg purchases as those in the rest of the country. South Wales are apparently eating the most bacon, and Hertfordshire are snapping up all the fruits and veggies. If you’re from one of these areas and this rings true (or false!) give me a shout in the comments, I’d love to hear from you.
Me? If I’m working a day shift, I’m almost always one of the 48% eating breakfast inside the house. In fact, I tend to wake up about a half an hour earlier than necessary so that I can make myself a delicious breakfast to start the day right. Hence this waffle recipe.
In today’s recipe, I wanna put a spotlight on two ingredients/small food brands that are very worthy of your attention. The first: Spiffing. They’ve got a lovely range of high quality sprouted flours that I’ve been trying out for size recently when baking. It’s their sprouted buckwheat flour that I use in this recipe. The second: Moose Maple Butter. I first featured this product a looong time ago on Cate in the Kitchen, and I love it just as much now as I did then. Having a little tub of this gorgeous marriage of butter and maple syrup in the fridge for slathering onto weekend breakfasts will do you well.
Most of the buckwheat waffle recipes I could find across the interwebs were chock full of what I think of as slightly less accessible ingredients. The more expensive, health foodie type things that’ll set you back more than a few quid in specialist shops. You know the type. So my modified one replaces each of them with more normalised kitchen cupboard regulars. This way, we get the interesting flavour of buckwheat without any of the expensive add ons..
Makes a few batches of waffles depending on your maker
altered from this recipe
1 cup buckwheat flour
1/2 cup plain flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 eggs, beaten
1 tbsp sugar (caster or granulated)
1 cup milk (I use soya)
1/4 cup vegetable oil
handful pecans to serve
moose maple butter to serve
- Mix the dry ingredients in a bowl.
- Add wet to dry and mix until just combined and leave to stand for 10 minutes.
- Toast your pecans in a dry frying pan under a medium heat until they’re starting to colour and release those beautiful pecanny aromas.
- Pour batter into your waffle maker and cook according to individual instructions.
- Serve with loads of maple butter and toasted pecans.