Cinnamon Buckwheat Waffles

We have several bags of buckwheat flour from our CSA boxes. We could easily have buckwheat pancakes or waffles every weekend for the next six months and still not run out. It's delicious but not a grain that I'm used to having in such large quantities in our house.

Sometime ago when we first came home with fresh buckwheat flour, I found this recipe online, and adapted it just slightly to use straight buckwheat flour rather than a pancake/waffle mix.

It's always a good idea to check the ingredient list before starting to bake or cook. I know this, but I often forget this simple rule. Thank goodness that we have very nice neighbors who we can call on a Saturday morning to borrow baking powder and cinnamon. Without baking powder the waffles are much too dense--just a little bit of baking powder makes a big difference so they were nice and fluffy.

We ate the waffles with vanilla yogurt, Nutella,

Greek yogurt,

butter, and maple syrup.

Yum! I think that it is okay that we have enough flour to make waffles or pancakes every weekend.

Cinnamon Buckwheat Waffles

1 3/4 c buckwheat flour (from Open Oak Farm)

2 c oats

1 T baking powder

1/4 t salt

2 T brown sugar

2 T cinnamon

2 eggs

1 3/4 c milk

1/2 c butter melted

Mix dry ingredients together. Melt butter. Mix milk and eggs together. Add wet ingredients to the dry ingredients. Mix well. If the batter is too thick, add more milk. Bake according to waffle iron directions.