Buckwheat Waffles

I love buckwheat! One Christmas when our family said what would you like? I said buckwheat flour! Everyone gave me a bag. I stashed them in the freezer. I am still using it!

Buckwheat Waffles
1 1/2 cups buckwheat flour (I used organic Arrowhead Mills)
2 teaspoons baking powder
1 teaspoon kosher salt
1 egg
1 1/2 cups milk (skim or whole or dry milk)
1 tablespoon sugar
1/3 cup oil (I used corn oil)
1 teaspoon real vanilla (RI Job Lot sells it inexpensively)

Mix wet and dry ingredients separately then combine.
Preheat waffle iron and brush on a teaspoon of corn oil. Pour batter into waffle iron-depending on the size of your waffle iron. My 1950's waffle iron waffles use about 1/2 cup of batter and bake for four minutes. These are so good as is, hot or cold. They don't even need butter and jam. You can freeze a bunch if you have leftovers and drop them in the toaster when you want a fast snack.
Enjoy!