Sunday, December 9, 2007
Sourdough Buckwheat Waffles Take II
As promised, we had sourdough buckwheat Belgian waffles again this morning. This time I added a half-teaspoon of vanilla and a teaspoon of a slightly bolder cinnamon - Korintje Cassia. It's worth it to make these just to smell them cooking, let alone eat them. We topped them with fresh apples stewed in a little butter and Ceylon cinnamon, yogurt and local honey.