Raised buckwheat Belgian waffles with honey butter

Time 1 hour
Yields Serves 6 to 8
Raised buckwheat Belgian waffles with honey butter
(Los Angeles Times)

Sprinkle the yeast over the water and stir until the yeast is completely dissolved. Let it stand until bubbles begin to form. Stir in 2 tablespoons honey, the buttermilk and oil.


Combine the cake flour, buckwheat flour and 1 teaspoon salt. Stir in the yeast mixture just until blended. Cover and refrigerate overnight.


For the honey butter, combine the softened butter, one-third cup honey and one-eighth teaspoon salt. Cover and set aside until ready to serve.


One-half hour before cooking the waffles, remove the batter from the refrigerator and let it stand at room temperature. Then stir in the beaten eggs and baking soda. Combine thoroughly.


Heat a nonstick Belgian waffle iron according to the manufacturer’s directions and spray with nonstick cooking spray or brush with oil. Pour the recommended amount of batter onto the waffle iron. Close the lid and cook until the waffles are browned and release easily from the iron. Repeat with the remaining batter.


Break or cut the waffles into sections. Spoon the honey butter over hot waffles and sprinkle with sunflower seeds.

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