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Ingredientes
- 1 pkt yeast
- 1/4 c. warm water (100 to 110 degrees)
- 2 Tbsp. honey plus
- 1/3 c. honey
- 2 c. buttermilk
- 1 Tbsp. oil
- 1 c. cake flour
- 1Â 1/4 c. buckwheat flour
- 1Â 1/8 tsp salt divided
- 1/2 c. butter softened
- 2 x Large eggs lightly beaten
- 1/4 tsp baking soda
- 1/4 c. toasted sunflower seeds
Direcciones
- Sprinkle the yeast over the water and stir till the yeast is completely dissolved. Let it stand till bubbles begin to create. Stir in 2 Tbsp. honey, the buttermilk and oil.
- Combine the cake flour, buckwheat flour and 1 tsp. salt. Stir in the yeast mix just till blended. Cover and chill overnight.
- For the honey butter, combine the softened butter, one-third c. honey and one-eighth tsp. salt. Cover and set aside till 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 Large 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 possibly brush with oil. Pour the recommended amount of batter onto the waffle iron. Close the lid and cook till the waffles are browned and release easily from the iron. Repeat with the remaining batter.
- Break or possibly cut the waffles into sections. Spoon the honey butter over warm waffles and sprinkle with sunflower seeds.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 8 servings | |
| Calories 343 | |
| Calories from Fat 149 | 43% |
| Total Fat 16.96g | 21% |
| Saturated Fat 8.39g | 34% |
| Trans Fat 0.04g | |
| Cholesterol 85mg | 28% |
| Sodium 534mg | 22% |
| Potassium 279mg | 8% |
| Total Carbs 42.08g | 11% |
| Dietary Fiber 2.6g | 9% |
| Sugars 15.24g | 10% |
| Protein 8.34g | 13% |
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