Breakfast

This morning I am experimenting with buckwheat waffles. The first two did not come out so good. They stuck to the iron. So far the rest look tasty. Hubby trying them will be the real test. I used organic buckwheat flour and a little organic white flour. Most recipes on-line call for buttermilk but substituted regular 1% milk with a little vinegar. The buckwheat really behaves differently than regular flour. Although it is gluten free it stretches as if it were regular flour slightly kneaded as if to make bread. Oh, and I added blueberries, which thankfully are now in season!