Galentine’s Day Buckwheat Waffles with Chocolate Sauce and Orange Whipped Cream

These waffles were photographed in my dear friend Danielle‘s kitchen. Danielle and I met the first day of college. We lived directly across the hall from each other which made it quite convenient that we saw each other a lot. She was the person who told me to read Virginia Woolf for the first time, who started a poetry club called Dead Poet’s Society our sophomore year (we would go and read poetry outside), who describes her fashion sense as “third grade cool”, who still goes by the nickname Dani Unicorn, and who broke her promise to Aaron by telling me he liked me when we were freshman. She’s a model for showing up every day with creative work and the most Gryffindor person I know. When we got married the only reason she wasn’t a bridesmaid is that she couldn’t get away from her Peace Corps service. And she saw nothing weird or abnormal with me asking her to text me a picture of her kitchen table on a whim.

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Leslie Knope (#Knope2020) from Parks and Recreation created Galentine’s Day to celebrate all the awesome ladies in her life. Galentine’s Day is for the women you call “beautiful and poetic land mermaids” and “strong, sensative musk oxes” and such. Female friendships are such a valuable thing, and I like that there’s a holiday, no matter how fictitious, to celebrate them. For a long time I didn’t feel like I understood friendship, not really. It was always difficult to make friends. Finding your place, especially as a kid, is scary and difficult, but when you find the right people? It’s perfect. Why wouldn’t you celebrate that?

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In honor of Galentine’s Day we have waffles. Buckwheat waffles, because I love the earthy, almost beer-y flavor of the buckwheat and all my favorite baked goods have some interesting flours. Whipped cream and chocolate sauce, because Leslie wouldn’t have them any other way. Orange segments for the reassurance that we’re eating fruit at breakfast (and because orange, chocolate, and buckwheat are as good friends as Leslie and Ann), and chocolate shavings because if there’s ever a time to eat chocolate for breakfast, it’s Galentine’s Day.

Danielle, you beautiful minx, thank you for letting me invade your home and morning. Happy Galentine’s Day. Love you girl.

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Buckwheat Waffles with Chocolate Sauce and Orange Whipped Cream

This batter will look quite wet, which is a good thing as buckwheat flour is dryer than all-purpose flour. Because the egg whites are folded in the batter should be made into waffles immediately. If you delay, the batter will fall and that would make sad waffles. These keep well frozen, and can easily be warmed back up in a toaster oven. I’ve learned two tricks to make these waffles crisp and caramelized and fantastic. The first is to cook them on high- preferably the highest setting your waffle maker can handle. And second is to brush the waffle iron with melted butter in between waffles, even if the waffle iron is non-stick. Those two tricks taken together make for crispy edges and a soft interior, and that contrast is what truly makes waffles great.

Makes about 6 waffles

1 cup (125 grams) all-purpose flour
1/2 cup (65 grams) buckwheat flour
1 teaspoon (4 grams) baking powder
1/2 teaspoon (2 grams) sea salt
2 eggs, separated
1 cup (250 milliliters) whole milk
1/2 cup (120 grams) whole yogurt
1/4 cup (60 milliliters) maple syrup
2 tablespoons (25 grams) butter, melted, plus more for the waffle iron
1 tablespoon (15 grams) cane sugar

To serve:

Orange Whipped cream (recipe below)
Chocolate sauce (recipe below)
Orange segments
Shaved dark chocolate (use a vegetable peeler to shave the chocolate)

In a large bowl combine the all-purpose flour, buckwheat flour, baking powder, and salt. Whisk together, and set aside.

In a medium bowl whisk together the egg yolks, milk, yogurt, maple syrup, and butter until smooth. Add to the dry mixture, and whisk until smooth.

In another medium bowl place the egg whites. Use a whisk attachment to beat the egg whites at medium-high speed to medium peaks. Once the egg whites keep their shape but the tips flop over when the beater (turned off!) is lifted, sprinkle in the sugar and beat until the peaks are stiff and glossy. Fold the stiff beaks into the rest of the batter with a rubber spatula, being careful to only stir as much as necessary and no more.

Preheat the oven to 200 degrees. Place a cookie sheet with a cooling rack on top inside of the oven.

Heat your waffle iron on the highest setting. Once it’s nice and hot brush the iron with melted butter, and then scoop the batter into the iron and press. Every iron is different- mine works best with 1/2 a cup of batter, but play with yours to find your ideal amount. Cook the waffle until it smells toasty and golden. For me, that’s longer than when my waffle iron says it’s finished. Place on the rack in the oven to keep warm, and repeat with remaining batter.

Serve waffles warm, topped with orange whipped cream, chocolate sauce, orange segments, and chocolate shavings.

Orange whipped cream

If you’d like a stronger flavor, you could add in a hit of orange juice or orange liquor.

1 cup (250 milliliters) heavy cream
zest of 1 orange
1 tablespoon (15 grams) cane sugar

In a medium bowl beat everything together on medium-high speed using a hand mixer fitted with the whisk attachment. Beat until the cream is softly whipped, when the cream balls together but is still loose.

Chocolate Sauce

This chocolate sauce is just a thin chocolate ganache. And now that you know how to make it, you can play with all sort of ratios to turn into fillings for chocolate, frostings, and sauces. This is texturally the best the day it’s made,  but it makes a very good hot chocolate. (Just warm your desired amount with your milk of choice.)

1 cup (250 milliliters) heavy cream
4 ounces dark chocolate, chopped
2 tablespoons (30 milliliters) maple syrup
1/4 heaping teaspoons (1/4 + 1/8 teaspoon) sea salt

Place the cream into a small pot. Bring the cream to a simmer, then remove from heat.

Place the chopped chocolate in a small bowl. Pour the warm cream over the chopped chocolate, then use a whisk to quickly stir the cream and chocolate together. Don’t stop whisking until the chocolate is all melted and the sauce is smooth and emulsified. Stir in the maple syrup and salt. Taste for seasonings, and adjust as necessary.

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