Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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Buckwheat Waffles Yum! This was our delicious breakfast today. I used a combination of Organic Buckwheat waffle mix, whole wheat flour, and fine pastry flour. I also added a little bit of corn starch to make them nice & crispy. You can serve these with fried chicken, fresh fruit, butter and maple syrup, or make them into a breakfast sandwich with eggs.  Here’s how: Heat waffle iron to med-high. Sift together dry ingredients: 1 cup buckwheat flour or buckwheat waffle mix, 1/2 cup whole wheat flour, 1/2 cup pastry flour, 3 tsp baking powder (only 1 tsp if you’re using waffle mix), 1 tsp corn starch, 1 tsp salt, and 1 tblsp sugar. Mix wet ingredients, 2 cups milk, soy milk, water or almond milk, 2 eggs, 1 tblsp olive oil, 1 tsp vanilla extract, and 1 tblsp honey.  Mix dry ingredients into wet. Spray hot waffle iron with olive oil spray or non stick spray. Pour in just enough batter that your waffles touch the iron on both sides, but not so much that waffle batter erupts like a volcano out the edges of the waffle maker, like I did.  Cook until the little green light come on, about 3-4 minutes. I served ours with mangoes and 1 strawberry from the garden. My cousin Katie got to enjoy this dish. She said that that tiny little garden strawberry had more strawberry flavor than she’s ever had.

Buckwheat Waffles

Yum! This was our delicious breakfast today. I used a combination of Organic Buckwheat waffle mix, whole wheat flour, and fine pastry flour. I also added a little bit of corn starch to make them nice & crispy. You can serve these with fried chicken, fresh fruit, butter and maple syrup, or make them into a breakfast sandwich with eggs. 

Here’s how:

Heat waffle iron to med-high.

Sift together dry ingredients: 1 cup buckwheat flour or buckwheat waffle mix, 1/2 cup whole wheat flour, 1/2 cup pastry flour, 3 tsp baking powder (only 1 tsp if you’re using waffle mix), 1 tsp corn starch, 1 tsp salt, and 1 tblsp sugar.

Mix wet ingredients, 2 cups milk, soy milk, water or almond milk, 2 eggs, 1 tblsp olive oil, 1 tsp vanilla extract, and 1 tblsp honey. 

Mix dry ingredients into wet.

Spray hot waffle iron with olive oil spray or non stick spray. Pour in just enough batter that your waffles touch the iron on both sides, but not so much that waffle batter erupts like a volcano out the edges of the waffle maker, like I did. 

Cook until the little green light come on, about 3-4 minutes.

I served ours with mangoes and 1 strawberry from the garden. My cousin Katie got to enjoy this dish. She said that that tiny little garden strawberry had more strawberry flavor than she’s ever had.

Notes

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