Long ago, I decided that waffles were best outsourced to my favorite breakfast spot and I’ve never once reconsidered. ‘Till now that is.

This recipe kept calling me;  who knows why?  I’m just glad that it did because these are some super-satisfying waffles. Filling, perfectly crispy, deeply flavorful and packed with wholesome non-commercial ingredients.

Another reason I love them so much? Double the batch and freeze cooked waffles for later – reheat straight from the freezer either in the toaster or in a 350F oven. Couldn’t be easier, and you may decide like I do to go bare – no butter or syrup needed.

Ingredients

  • 2 large eggs, separated
  • 1/4 cup (50g) sugar
  • 3 TBS light molasses
  • 1 1/2 (360 ml) cup milk
  • 1/2 cup (1 stick/110g) unsalted butter, melted and cooled for a few minutes or vegetable oil
  • 1 cup (100g) raw quinoa* flakes or quinoa* flour
  • 1 cup (130g) buckwheat flour
  • 1/4 cup (30g) cornstarch
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1/2 cup (60g) walnuts

Method

  1. Preheat the oven to 200F and put a cooling rack on a baking sheet in the oven. Preheat a waffle iron; lightly grease the iron if necessary.
  2. In a medium bowl, with a whisk or a handheld mixer, beat the egg whites and sugar until thick, glossy and bright white.
  3. Put the egg yolks in a large bowl and whisk in the molasses, milk and butter until smooth.
  4. In a food processor or blender put the quinoa* flakes, buckwheat flour, cornstarch, baking powder, salt and walnuts and pulse to combine and chop the walnuts.
  5. Add to the egg-yolk mixture and stir with a rubber spatula to just combine – the batter will be lumpy. Quickly and gently fold in the egg-white mixture.
  6. Scoop 3/4 – 1 cup (180 – 240 ml) of the batter onto the hot waffle iron, close and cook according to the manufacturer’s instructions, or until the steam issuing from the sides dissipates. Remove the waffle to the rack in the oven and repeat with the remaining batter. Serve hot.

To freeze, allow the waffles to cool completely. Stack flat on a plate placing a sheet of waxed paper between each waffle. Put in the freezer until solid, slip entire stack into a gallon sized zip-lock freezer bag. Remove as needed, heating straight from the freezer in your toaster or preheated 350F oven.
When cooking waffles to be reheated, remove from the waffle iron while the color is light golden. The waffles will continue to darken as they are reheated, and if they are already browned, will burn before the centers are warmed.

*whole wheat flour can be substituted for the quinoa flour