the Sage Test Kitchen

Buckwheat Waffles with Smoked Salmon

Name: Buckwheat Waffles with Smoked Salmon
Cook time: 600 s
Total time: 1200 s
Yield: Makes 8
Ingredients: 3 large eggs; 625 ml buttermilk; 80 ml vegetable oil; 110 g plain flour; 110 g buckwheat flour; 2 tsp baking powder; 1 tsp Coarse salt; 225 g smoked salmon slices; Lemon zest; Flat-leaf parsley leaves; Baby spinach leaves

20 mins total time

10 mins active time

Easy

Makes 8

Ingredients

Measurements:

3 large eggs
625 ml buttermilk
80 ml vegetable oil
110 g plain flour
110 g buckwheat flour
2 tsp baking powder
1 tsp Coarse salt

To serve

225 g smoked salmon slices
Lemon zest
Flat-leaf parsley leaves
Baby spinach leaves

Instructions

1
Select BUTTERMILK setting and dial up 6 on LIGHT/DARK indicator dial.
2
Preheat until the orange light flashes and the word HEATING disappears.
3
Meanwhile, make the waffles, place the eggs, buttermilk and oil in a medium bowl and whisk until well combined.
4
Combine the flours, baking powder and salt in a large bowl and make a well in the center.
5
Whisk the egg mixture into the flour mixture to form a smooth batter.
6
Pour ½ cup of batter into each waffle square and close the lid to cook.
7
Repeat with remaining batter.
8
Top the waffles with smoked salmon, lemon zest and parsley. Serve with spinach.