Servings: 6 to 8
Buckwheat and whole wheat flours give these waffles a nutty flavor, while bacon adds a smoky, salty crunch. Look for buckwheat flour in well-stocked supermarkets.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
These were delicious. It was nice to start the batter the night before. I served the bacon on the side. Buckwheat is grayish, but I love its hearty flavor. I'm making them again tomorrow.
Sorry to say these tasted terrible.Had one bite and tossed it away and made buttermilk pancakes. (a fine cooking recipe which is yummy)The colour was purple not like the photo.
The buckwheat flour turned the batter an unappetizing shade of gray. I didn't care for the smell or the taste of the buckwheat flour. The picture in the magazine looks different. I would try this with regular or whole wheat flour.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?