Title: Buckwheat waffles
 Categories: Bread
      Yield: 6 Servings
 
  1 1/2 c  Milk
      2 tb Molasses
      2 tb Butter
      1 pk Active dry yeast
    1/2 c  Warm water
      1 lg Egg
      1 c  All purpose flour
    1/2 c  Buckwheat flour
    1/2 ts Salt
 
  From: Joel.Ehrlich@salata.com (Joel Ehrlich)
  
  Date: Mon, 5 Jun 1995 06:45:06 GMT
  
  Heat the milk in a (2 Qt.) saucepan just until bubbles form around
  the side of the pan. Remove from the heat. Stir in the molasses and
  butter. Allow to cool until just warm. Place the warm ((105
  degrees-115 degrees) water in a medium bowl. Sprinkle the yeast over.
  Stir. Set aside to soften for 5 minutes. Beat the egg into the yeast
  mixture. Add the flours and salt, alternating with the warm milk
  mixture, stirring with a wire whisk until well blended. Cover the
  batter with a cloth and let rise in a warm place, away from drafts,
  until doubled in size (about 45 minutes). Heat the waffle iron.
  Ladle enough batter into the waffle iron to cover 2/3 of the grid.
  Use a spatula to spread the batter to the edges. Close the cover.
  Cook until the steaming stops. Use a fork to remove the waffle from
  the iron. Continue with the remainder of the batter.
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe