Buckwheat Waffles with Smoked Salmon

Buckwheat Waffles with Smoked Salmon

20 mins total time

10 mins active time


Makes 8



  • 3 large eggs
  • 2½ cups (20 fl oz) buttermilk
  • ⅓ cup (2¾ fl oz) vegetable oil
  • ¾ cup (3¾ oz) all-purpose flour
  • ¾ cup (3¾ oz) buckwheat flour
  • 2 tsp baking powder
  • 1 tsp kosher salt

To serve:

  • 8 oz smoked salmon slices
  • Lemon zest
  • Flat-leaf parsley leaves
  • Baby spinach leaves


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

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