Buckwheat Waffles with Strawberry Maple Syrup

1. Prepare Dry Ingredients

Begin by preheating your waffle maker, so it's ready for the batter. Using a large bowl, whisk together the buckwheat flour, all-purpose flour, granulated sugar, baking powder, baking soda, and sea salt. This ensures an even distribution of the leavening agents and sugar throughout the flour mixture.

2. Combine Wet Ingredients

In a separate bowl, whisk the wet ingredients: vanilla extract, ground cinnamon, buttermilk, and the large egg. When these are well combined, gently pour the wet mixture into the bowl of dry ingredients. Stir in the melted butter, mixing until the batter is just combined. The key here is to avoid overmixing to keep your waffles light and fluffy. Stop stirring when you see no large clumps of flour remaining.

3. Cook Waffles

Spoon the batter onto your preheated waffle maker, following the specific instructions for your appliance. As each batch finishes, keep the waffles warm by placing them in a single layer on a wire rack in a 200°F (90°C) oven.

4. Prepare Strawberry Maple Syrup

While the waffles are cooking, prepare the strawberry maple syrup. In a small saucepan, combine the pure maple syrup and sliced strawberries. Let the mixture simmer for a few minutes until the strawberries become glossy and the sauce thickens slightly, melding the sweet, fruity flavors beautifully.

5. Serve Waffles

To serve, place the warm waffles on a plate, generously topping them with the strawberry maple syrup and a dollop of whipped cream. Enjoy the delightful contrast of textures and flavors. If you have leftovers, they freeze well for future enjoyment. If buttermilk isn't available, you can make a quick substitute by adding a little vinegar or lemon juice to milk.