Buckwheat Waffles Ii Recipe

• 1 1/2 c. lowfat milk
• 2 Tbsp. molasses
• 2 Tbsp. butter
• 1 pkt dry yeast - (0.25 ounce)
• 1/2 c. hot water (110 to 115 degrees)
• 1 lrg egg
• 1 c. all-purpose flour
• 1/2 c. buckwheat flour
• 1/2 tsp salt

1. Heat the lowfat milk in a 2-qt saucepan just till bubbles form around the side of the pan.
2. Remove from the heat.
3. Stir in the molasses and butter.
4. Allow to cold till just hot.
5. Place the hot water in a medium bowl.
6. Sprinkle the yeast over.
7. Stir.
8. Set aside to soften for 5 min.
9. Beat the egg into the yeast mix.
10. Add in the flours and salt, alternating with the hot lowfat milk mix, stirring with a wire whisk till well blended.
11. Cover the batter with a cloth and let rise in a hot place, away from drafts, till doubled in size, about 45 min.
12. Preheat the waffle iron.
13. Ladle sufficient batter into the waffle iron to cover 2/3 of the grid.
14. Use a spatula to spread the batter to the edges.
15. Close the cover.
16. Cook till the steaming stops.
17. Remove the waffle from the iron.
18. Continue with the remaining batter.
19. This recipe yields about 6 waffles.
20. Yield: 6 waffles

milk, molasses, butter, yeast, hot water, egg, flour, buckwheat flour, salt

Taken from cookeatshare.com/recipes/buckwheat-waffles-ii-94692 (may not work)