Aronia Berry Buckwheat Sourdough Waffles or Pancakes
This versatile recipe can be used to make waffles or pancakes. Although the yeast batter takes a bit longer to prepare, the flavor is like nothing you’ll get from a quick-prep batter!
Ingredients
8 Tbsp. unsalted butter (1 stick)
2 cups milk
1¼ cups buckwheat flour
¾ cup all-purpose white flour (or 1-to-1 gluten-free flour mix)
1½ tsp. instant yeast
¼ tsp. salt
2 eggs
2 Tbsp. maple syrup or honey
1 tsp. pure vanilla extract
1 cup aronia berries (fresh or frozen)
Directions
Melt butter in a small saucepan. Add milk and heat until body-temp warm.
In a large bowl, whisk together flours, yeast and salt.
Whisk in warm milk-butter mixture until smooth. In another bowl, whisk together eggs, maple syrup and vanilla, and whisk this into batter.
Cover and refrigerate overnight or longer (12 to 36 hours seems best).
When ready to make waffles or pancakes, carefully fold in aronia berries. Pour amount of batter appropriate to your preheated, wellgreased waffle maker (mine takes a cup) or skillet. For pancakes, flip when edges are dry and cook on other side.
Serve your waffles or pancakes immediately with maple or aronia-mixed-berry syrup.
Suggestions
Don't have aronia berries? Any summer berry can be substituted in this recipe. We highly recommend blueberries, which have a similar texture to aronia berries, but raspberries, blackberries, currants and chopped strawberries will do in a pinch as well.
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