Saturday, July 1, 2017
Aunt Catherine's Buckwheat-Gingersnap Waffles
Dixie D. Vereen for The Washington Post
DINNER IN MINUTES DEC 22, 2015
Festive cookery need not be limited to cookie baking, food gifts and Christmas Day, which is why we're happy to offer this breakfast-for-dinner installment. The waffles are not sweet at all, but rather earthy and surprisingly filling.
Serve with chicken-apple sausage and warm maple syrup (or leftover cranberry sauce).
Tested size: 4 servings; makes 4 large belgian waffles or 8 regular-size waffles
5 to 7 gingersnaps (1 1/2 ounces total)
1 1/2 cups/190g all-purpose flour
1/2 cup/88g buckwheat flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon kosher salt
5 tablespoons unsalted butter
3 large eggs
2 cups regular or low-fat milk
1 teaspoon vanilla extract
Preheat your waffle iron. Place a baking sheet in the oven; preheat to 200 degrees.
Place the gingersnaps in a zip-top bag; seal the bag and crush the cookies to the consistency of fine crumbs. The yield is a scant 1/3 cup. Pour into a mixing bowl, then add the flours, baking powder, sugar and salt, stirring to incorporate.
Melt the butter in the microwave on LOW in a large liquid measuring cup; let it cool to room temperature.
Separate the eggs into yolks and whites. Add the yolks to the butter, along with the milk and vanilla extract, then pour that mixture into the flour mixture and stir just until no dry spots remain.
Place the egg whites in the bowl of a stand mixer fitted with a balloon-whisk attachment or a handheld electric mixer; beat on medium, then high speed just until stiff peaks form. Gently fold into the batter, being careful not to over-mix. (You might have some egg-white streaks; that is okay.) The batter will be quite thick.
Carefully grease the heated waffle iron with vegetable oil or cooking oil spray. Spoon in the batter and cook according to the manufacturer's directions. Transfer the waffle to the baking sheet in the oven to keep warm while you cook the remaining waffles.
Adapted from "Chesapeake Bay Cooking With John Shields" (25th anniversary edition), by John Shields (Johns Hopkins University Press, 2015).
Tested by Bonnie S. Benwick.
Calories per serving (using low-fat milk): 540
% Daily Values*
Total Fat: 22g 34%
Saturated Fat: 12g 60%
Cholesterol: 190mg 63%
Sodium: 690mg 29%
Total Carbohydrates: 67g 22%
Dietary Fiber: 2g 8%