I'm going to start having nightmares soon about my pantry situation.
I've gotten to the point where my purchasing of dry goods has far outpaced my use of them, and my stash has long outgrown the tiny kitchen cabinet space I allotted. Bit by bit, items are migrating to my hall closet, to shelves previously reserved only for infrequently used kitchen appliances, board games, and extra linens. Now, my bulk container of chili powder lives next to Settlers of Catan and my cocoa butter is stashed awkwardly between my waffle iron and my popsicle molds. I involuntarily shudder every time I walk by.
Why do I even have that much chili powder? I can't remember, but I should use it soon, right? I've become alarmingly ok with random baking supplies falling on my head when I open cabinet doors, and I don't think I can get worker's comp for food blog related concussions.
Hey, but at least I found the cocoa butter when I pulled out the waffle iron to make these waffles! Who wants a chocolate recipe?
These waffles, I might add, that I decided to make to use up my buckwheat flour and the last bit of cherry jam I made back in 2015. I'm happy to report that I was successful in using up one of those items. Which one? Well, the excessive amount of jam in these photos should clue you in to that answer.
The waffles, I'm happy to say, are happy, fluffy, yet crisp pillows of yeasted breakfast joy, no matter their dark, hoarder origin story. The buckwheat gives them a slightly nutty flavor, and its gluten deficiency lends the waffles enough pseudo-healthfulness that you can justify a second helping, should you be so inclined. These waffles have barely any sugar in them, and so are excellent topped with a generous pour of maple syrup. Or, if you also need to clean out your refrigerated condiment collection, they go equally well with the above-mentioned jam and a creme fraiche rapidly approaching its expiration date (or slightly past, I didn't let myself look).
They take a tiny bit of pre-planning for the overnight rise, but that just means less work for your weekend morning breakfast prep, and more time relaxing on the couch with a giant mug of caffeine and an indulgent stack of deeply flavored carbs, ancient jam topping not mandatory.
Yeasted Buckwheat Olive Oil Waffles
Adapted from Epicurious. I made half the recipe, if you want to make more waffles just double! These are best made intentionally, meaning make the dough Friday or Saturday night, enjoy for weekend brunch!
- 1 1/8 tsp (1/2 package) active dry yeast
- 1/2 tsp sugar
- 1 cup lukewarm whole milk
- 1/4 tsp kosher salt
- 3/4 cup all purpose flour
- 1/2 cup buckwheat flour
- 1 tbs sugar
- 2 1/2 tbs olive oil
- 1 egg, beaten
- 1/4 tsp baking soda
- Mix yeast with 1/8 cup lukewarm water and 1/2 tsp sugar, and let sit for 10 minutes.
- Add milk and salt in a large bowl, then add yeast mixture and then add flours. Let sit overnight (if it's hot or summertime, let rise overnight in fridge).
- In the morning, add 1 tbs sugar, baking soda, egg and olive oil, and stir to combine.
- Heat a waffle iron, brush with butter (or clarified butter or coconut oil), and cook according to manufacturer instructions.
- Serve immediately or keep warm in 200 degree oven. Top with cherry jam or other jam if using, and creme fraiche mixed with a little vanilla extract or vanilla bean paste. Or douse in maple syrup.