Buckwheat Waffles

Just a little notice! It’s the Waffle Day today and I hope you are celebrating it big time.

Now days there are food holidays literally every single day. Some of them are dearer to us than others, and in our little family and in the major part of Sweden; the Waffle Day is one such. The Waffle Day has been celebrated for a long time but in ancient times the day was praised in a totally different convention. It’s originally a Christian holiday which was highlighted because of the news that Virgin Mary was pregnant with Jesus (in Sweden called Vårfrudagen). In Swedish vernacular the word “Vårfru” is deceptively like “Våfflor” which is our word for waffles. So by a quirky mistake in the middle of the 20th century we started eating waffles this day. Oh, I love happy misunderstandings that turn out this good J

What makes it even better is that there actually are two days dedicated for waffle munching; the 25th of Marsh and 24th of August. In America they celebrate the anniversary of when the first American waffle iron was patented the 24th of August 1869. But don’t let these two days limit your waffle intake; with such a big variety of waffle recipes out there it’s easy to have them a lot more without getting bored.

This recipe for buckwheat waffles turned out really great. They have that perfect crispiness and can be eaten with both sweet and savory toppings. This recipe has gotten eggs in it which makes the waffles a bit more filling. But if you want even fluffier and crunchier waffles I recommend a recipe without eggs and with whipped cream and sparkling water inside. But for me this buckwheat version has just the perfect balance.

As mentioned these waffles can be topped with both sweet and savory toppings. Start off with a few savory ones and have one topped with jam, berries and a dollop of crème fraiche as the big finale. I prefer crème fraiche or Greek style yoghurt on top of mine since the acidity matches super well with the sweet jam, but go ahead and use whipped cream or ice cream if you fancy. Anyhow… here are a few suggestions of salty toppings to use for your waffles:

  • Crème fraiche, caviar and chives/red onion
  • Sambal mayonnaise, avocado, baby spinach, smoked/grilled chicken, chives/red onion
  • Crème fraiche, smoky bacon, Parmesan, parsley, chives/red onion


DSC_8542There is no limit for what toppings to use. Put whatever you top your sandwich with upon your waffles. I bet beetroots, Chèvre, baby spinach, walnuts and honey will make a great combo as well as figs, Parma ham, rocket and cream cheese. I guess these two arrangements will accompany my waffles next time…

Waffles should be eaten directly out of the iron while still hot and crispy because they tend to get soggy while piled up. But when you have your friends over this might be a tricky equation; they either have to stand in line to wait for a crisp waffle or you can cook all the waffles in advance enabling everyone to eat at the same time. The problem is though that the precooked waffles are softened and cold upon serving. Luckily I have the perfect solution for this dilemma, which by the way also works great for the leftover waffles in the fridge. The trick is to cook all the waffles in advance and when served you place the waffle iron on the table and reheat the waffles for just half a minute or so, this way you’re bringing new life to your waffles and everyone will be able to devour fresh waffles pretty much all at once.



Buckwheat Waffles – 12 Waffles


200 g milk (2 dl)
240 g buckwheat flour (4 dl)
1 ½ tsp baking powder
½ tsp salt
2 eggs (L)
200 g ice cold water (2 dl)
50 g butter

Butter for the waffle iron


Melt the butter and let it cool for a few minutes. Combine milk, flour, eggs, baking powder and salt in a bowl and whisk until a lump free batter. Add the butter and cold water and mix until well combined. Heat up a waffle iron and grease it with a small amount of butter. Use about ½ dl butter for each waffle, but of course the amount have to be adjusted after what size the iron is. Cook the waffles for about 4 minutes or until golden and crisp.

Note. This rec  ipe also works for all of you who are allergic to gluten or are in the reintroducing phase of the FODMAP-diet, since it contains buckwheat which is a limited food. If you’re bound to the FODMAP-diet or if you’re allergic to lactose use lactose free milk or swap it for a vegetable based alternative. The savory toppings can be adjusted for the reintroducing stage by using chives and not red onion. Avocado is a limited food but is considered okay at this stage.




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