Breakfast – Breakfast

I had the perfect waffle this morning! Just right – not too hard, not too soft, great taste:

1 cup rice flour, 1 cup buckwheat flakes, 1 pinch of salt and water until the dough is nice and smooth. Be sure to leave the batter in the fridge overnight and bake in a greased waffle iron the next morning.

My husband, on the other hand, thinks this is the perfect waffle:

1 cup buckwheat flour, 1 cup rice flakes, 1 pinch of salt, 2 tablespoons chia seeds. And then continue in the same way.

The difference between the two waffles is that the first (rice flour, buckwheat flakes) is soft, the second (buckwheat flour, rice flakes) is crispy. It’s exciting, isn’t it?

One trick to get the waffles out of the iron is to only open the waffle iron when the steam has stopped rising. The dough will keep for 5 days in the fridge. And it’s delicious to always bake the waffle fresh and not in advance.

Enjoy your meal!