Always check the labels of the products you use.
Method
- 1
Mix. Whisk 174 g buckwheat flour, 42 g dark brown sugar, 1 tsp baking powder, ½ tsp nutmeg, ¼ tsp bicarbonate of soda and a pinch of salt together and make a well in the centre.
- 2
Separate. Put 2 egg whites in one bowl, then drop the 2 egg yolks into the well along with 240 ml buttermilk and stir gently into a batter without overmixing.
- 3
Whisk. Whisk the egg whites to medium peaks, add to the batter and fold in gently until just combined.
- 4
Fold. Fold in 30 g melted butter, then 140 g blueberries and 1½ tbsp grated lemon zest.
- 5
Heat. Heat the waffle iron and brush lightly with butter.
- 6
Cook. Pour about 160 ml batter per waffle and cook until golden and crisp, buttering the iron between batches.
- 7
Serve. Serve as they're ready, or keep warm in a 93 °C oven, with warm maple syrup.
Storage
Best eaten fresh and warm, straight from the iron. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
22.3 g per serving
44.6 % of the 50 g daily maximum · 89.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 2 medium bowls
- whisk or hand mixer
- rubber spatula
- waffle iron
- pastry brush
- 160 ml measure
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 384 kcal |
| Protein | 11.1 g |
| Carbohydrate | 63.4 g |
| of which sugars | 30 g |
| of which free sugars | 22.3 g |
| Fat | 11.6 g |
| of which saturates | 6 g |
| Fibre | 5.5 g |
| Salt | 0.97 g |
Protein per 100 kcal
2.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
