Buckwheat flour gives these waffles a more complex, nutty flavor. We used whipped egg whites to give them a crisper exterior and fluffier interior. Be sure to cook the waffles until they are crisp to the touch on both sides (you can flip them partway through cooking if one side of the waffle iron is hotter than the other). Don’t skip the delicious orange maple syrup and vanilla sour cream — they’re worth making and take these waffles to the next level.
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 8 to 9 waffles |
Ingredients
- 1 teaspoon finely grated orange zest, plus 1 cup fresh orange juice (from 2 to 3 oranges)
- 1/2 cup amber maple syrup
- Pinch of kosher salt
- 6 tablespoons cold unsalted butter, cut into pieces
- 3/4 cup all-purpose flour
- 1/2 cup buckwheat flour
- 1/3 cup cornstarch
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- 1 1/4 cups milk
- 1/4 cup vegetable oil
- 2 large eggs, separated, at room temperature
- 1 teaspoon vanilla bean paste
- Cooking spray
- 1 cup sour cream
- 3 tablespoons sugar
- 1/2 teaspoon vanilla bean paste
- 2 oranges, peels cut off, sliced crosswise into rounds and halved
Instructions
- Make the syrup: Bring the orange juice to a boil in a small saucepan; reduce the heat to maintain a steady simmer and cook until slightly syrupy and reduced by half, 8 to 10 minutes. Add the maple syrup, orange zest and salt and cook 1 more minute. Remove from the heat and whisk in the butter, 1 piece at a time.
- Make the waffles: Preheat a waffle iron to medium high. Whisk together both flours, the cornstarch, sugar, baking powder, cardamom and salt in a large bowl until combined. Whisk together the milk, vegetable oil, egg yolks and vanilla bean paste in a medium bowl. Add the milk mixture to the flour mixture and whisk until just combined.
- Beat the egg whites in another large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Gently fold the egg whites into the batter in 2 additions using a rubber spatula.
- Coat the hot waffle iron with cooking spray. Pour in enough batter to completely coat the waffle iron. Close the lid and cook until the waffles are crisp on both sides and deep golden brown, about 6 minutes. Remove to a rack. Repeat with the remaining batter.
- Meanwhile, make the topping: Mix the sour cream, sugar and vanilla bean paste in a small bowl until the sugar is dissolved. Top the waffles with the syrup, sour cream mixture and orange slices.
Nutrition Facts
| Serving Size | 1 of 8.5 servings |
| Calories | 423 |
| Total Fat | 25 g |
| Saturated Fat | 10 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 2 g |
| Sugar | 26 g |
| Protein | 6 g |
| Cholesterol | 83 mg |
| Sodium | 277 mg |
Reviews
These waffles were delicious as breakfast-for-dinner. The syrup and topping really made them. The first two waffles stuck pretty well, but I really sprayed the waffle iron for the rest of the batches, and they didn’t stick and were crispy. I kept the batches warm in a 200-degree oven, and I got 10 waffles out of the batter.