- 1 1/2 cups milk
- juice and zest from one tangerine or small orange
- 3 eggs
- 3 tablespoons butter, melted & browned
- 1 tablespoon sucanat (or other unrefined sugar)
- 1 cup oat flour
- 3/4 cup buckwheat flour
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch of sea salt
- Plug in your waffle iron and get it started heating.
- Measure milk into 4 cup glass measuring cup. Add juice, zest, eggs, browned butter, and sucanat; whisk to combine.
- Measure flours, leavening, and salt into large bowl and whisk to combine and break up any clumps of flour.
- Pour milk mixture over flour mixture and mix just until incorporated. Stir in pecans, if you like.
- Pour approximately 1/3 cup batter into waffle iron and cook until browned. (These waffles will get a toasted exterior, but not crispy, per se, because they have less butter than typical Belgian waffle recipes.)
- Got buttermilk? It will make a delicious waffle, you just need to adjust the leavening because of buttermilk’s acidity. Swap buttermilk for milk, use 1/2 teaspoon baking soda, and omit the baking powder.
- To brown butter: place tablespoon-sized pieces of butter in small pan over moderate heat. Bring to boil and let bubble. Butter will melt then foam as the milk solids separate from the butterfat. Cook until a chestnut brown then remove from heat.