Buckwheat Waffles with figs and ricotta
Ingredients for Buckwheat Waffles
1 cup buckwheat flour (120 grams)
1 cup all purpose flour (120 grams)
2 Tbsp granulated sugar
2 large eggs, divide whites from yolks
2 cups skim milk, lukewarm
1/2 tsp pure vanilla extract
2 Tbsp unsalted butter, melted
2 tsp baking powder
1/2 tsp salt
Directions for Buckwheat Waffles
In a medium bowl, place flour, baking powder, and salt. Mix together with a fork and set aside.
In a large bowl, beat sugar and egg yolks together until sugar dissolves and eggs turn a pale yellow color. Add vanilla, melted butter, and milk. Beat together on low or use a whisk to combine.
In small portions add the flour to the wet mixture (from step 2). Beat on medium-low until just combined. Do not over mix, the batter will become tough.
In a 3rd bowl, medium sized, beat the egg whites until stiff peaks form. Using a rubber spatula, gently fold egg whites into the batter.
Spray nonstick cooking spray onto preheated waffle iron. Pour enough batter onto the iron to cover the bottom, about 3/4 cup. Close the lid and cook per manufacturer's instructions, about 3 minutes. Waffle should be golden brown.
Top with sliced figs, 1-2 tablespoons of ricotta, and a drizzle of honey.