Buckwheat waffles, historically, aren’t “a thing”. Waffles have always been about the best ingredients, and white wheat flour has always been the preference. The less character the flour had, the finer it was seen to be. So the earthy nuttiness of buckwheat would definitely have had many savory associations, not fine sweet ones. That’s not to say buckwheat wasn’t used. From the 19th century U.S., and stretching back to medieval western France, buckwheat may have been all that was on-hand in some locales.

But how good could a buckwheat waffle be? Buckwheat has no gluten. That could be a big problem. Before I go full-tilt and work on an ale-yeasted version of this, I’m going to do the following experiment with baking soda. In either case, I’m switching to a 1/2″ deep iron. If I’m going to have any structural issues, I want to work them out on a forgiving iron.

I’ll also be fresh-milling the buckwheat. No bolting. It will simply be a fine grind. No wheat flour at all, even if that might lead the waffle to rip apart when it’s ready to come off the iron. And I’m opting for a bit of molasses and all buttermilk, while we’re on the theme of using second-string leftover ingredients of old.

Buckwheat Waffles: Experiment #1

makes 2 round 1/2″ thick American-style waffles

62.0g fresh buckwheat flour
7.2g molasses