Buckwheat Waffles with pecans and bourbon not only make a great breakfast; they also can be frozen and served when needed.
1 c buckwheat flour
1 c all purpose flour
3/4 t salt
1 T sugar
2 1/2 t baking powder
2 eggs beaten until foamy
1 1/2 c milk
1/4 c bourbon or substitute milk
1 t vanilla
1/2 c melted butter
1 c toasted pecans, coarsely chopped (Put pecans in a pie pan in a preheated 300 degree oven. Heat for about 10 – 15 minutes until you can smell them. They should be golden brown which means they are ready. Do not burn them!)
Spray waffle iron with cooking spray and preheat according to your waffle iron directions.
In a large bowl, combine dry ingredients. Set aside.
In a large measuring 4 cup measuring cup beat eggs until foamy. Add in milk, bourbon and vanilla. Mix well and stir into dry ingredients. Do not overmix.
Stir in melted butter and pecans. For my waffle iron I use about 1/3 c of batter. It is very thick! I cooked these for about 90 seconds until they were golden and the outside was crisp. Waffles can be kept warm in a 200 degree oven uncovered.
I served these with maple syrup mixed with some bourbon. How much is your choice! Bananas are perfect with buckwheat waffles. They are also great topped with almond butter or honey or both! Of course mixing in some blueberries can’t hurt either!
Keywords: waffles, buckwheat waffles, buckwheat waffle recipe, bourbon buckwheat waffles, banana waffles,