Food & Cooking Recipes Breakfast & Brunch Recipes Buckwheat-Sour Cream Waffles 4.3 (11) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Buckwheat flour gives these waffles an earthy flavor. Ingredients 1 cup buckwheat flour 1 cup all-purpose flour 2 tablespoons packed light-brown sugar 1 tablespoon baking powder 1 teaspoon salt ¼ teaspoon ground cinnamon 3 large eggs, separated 1 cup sour cream 1 ½ cups milk 8 tablespoons (1 stick) butter, melted Fresh blueberries (optional) Homemade Creme Fraiche Directions Preheat a waffle iron. Into a large bowl, sift together buckwheat and all-purpose flours, sugar, baking powder, salt, and cinnamon. In a medium bowl, whisk together egg yolks, sour cream, milk, and butter. Pour the egg mixture into the dry ingredients, and stir briefly until just combined. In a medium bowl, beat egg whites with a hand-mixer until stiff but not dry. Fold into the batter. Ladle about 1/3 cup batter onto each section of the waffle grid; spread the batter almost to the edges. Close the lid, and bake about 5 minutes, until no steam emerges from the waffle iron. Transfer the cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using the remaining batter. If desired, serve with blueberries and a dollop of creme fraiche. Rate it Print