This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Buckwheat and Pepper Jack Waffles are nutty in flavor with a hint of spice from the Cabot pepper jack cheese. They’re perfect topped with poached eggs and hollandaise or rarebit sauce.
Did y’all see all the recipes that the #BrunchWeek bloggers shared yesterday? They all looked delicious!! I hope you’re following along and make sure to enter the giveaway! There’s 6 prize packs to be given away at the end of #BrunchWeek. You could be one of the lucky winners!
Last year or the year before last I can’t remember, I had this recipe on the list to make. It was a total failure. They were like hockey pucks and really not edible. Of course, they weren’t a yeasted version, which might have something to do with it.
So, this year when I saw we were getting the amazing Red Star Platinum yeast, I knew I had to put these on the menu this year. That yeast, if you haven’t worked with it, is AMAZING! Truly is amazing. Making anything with that yeast is so easy. It proofs perfectly, forms the best gluten, and is truly the best yeast I’ve ever used. I don’t think I can say enough about it except I wish I could find it in my local store!
Many many years ago in my life BH (before the hubs) when I had a different spouse, I bought this mix for buckwheat pancakes and waffles. I was – who am I fooling!? I will forever be looking for and trying new things. Like that red rice I learned about from this weekend’s post.
I had buckwheat pancakes on a trip somewhere and thought they tasted rich, nutty, and delicious. Consequently, when I stumbled on this box of mix I knew I had to purchase it and try them. And they were rich, nutty, and delicious just like the ones I had at the restaurant. Mmmmm oh so good.
Fast forward many years later and Mom gave me some buckwheat flour when she moved. Wow has it been that long? I’ve had this bag of buckwheat flour in my pantry for a couple of years in an airtight container, mind you, so it’s perfectly fine. It’s been screaming at me to make some buckwheat waffles. This year, I tried again so it would stop screaming at me!!
Unlike last year, I went with a yeasted batter for these waffles. Buckwheat can be a little dense if you’re not careful and I thought the airiness of adding yeast to the batter would keep them from turning into hockey pucks again. And I was right! Especially with that awesome Red Star Platinum yeast.
Of course, when you’re going with a savory waffle, it’s always a good idea to add some cheese. Heck. It’s always good to add some cheese no matter what you’re making!! That’s my motto anyway. Since Cabot sent us a lively assortment of their delicious cheese I knew some would be fated for these waffles.
Cabot always sends the most delicious assortment of their cheese. I’ve been eating Cabot since before it was in stores here. My sister lived in Vermont and I was blessed with being able to purchase BLOCKS of it to bring home. That Vermont cheddar, if you haven’t had it, is the best flavor by far. Though that Alpine is pretty darned good, too!
The hubs said to me after bringing in the Cabot cheddar package for #BrunchWeek, “This is the only package I’m excited to see this week.” No offense to the rest of the sponsors! He’s just a cheese fiend! He loved the recipe I made last year with Cabot. That Cheddar French Toast with Crab Hollandaise was pretty darned fabulous, if I may say so myself!
This year we got some spicy cheese!
Initially, I was going to put the habanero cheddar in these waffles, but tasted it beforehand. That’s when I decided some of the recipients of these waffles might not appreciate that. I’ll have to save that cheese for us to eat. If you like spicy, it’s the best combination of Cabot and spicy.
I lowered the spice factor and added their pepper jack to these waffles. It has the perfect little spice and all that rich, Cabot flavor. It is the creamiest cheese!! And truly addicting. Don’t say I didn’t warn you!
The combination of the Red Star yeast and the Cabot Pepper jack make for the most delicious, savory, buckwheat waffles I’ve ever had! Yes, even at a restaurant. They’re tender, rich, nutty, and full of Pepper jack flavor.
And, as if it wasn’t enough that there’s cheese on the inside, I thought it would be a great idea to put some of the cheese on the outside, too! So, I sprinkled some Cabot pepper jack onto the waffle grid, poured the batter over it, then sprinkled a little more on top to have that crispy cheese crusted on both sides of the waffle.
Yup. That’s what you’re seeing in those photographs right there; the pepper jack crust! I know. I’m brilliant, right? It was like a eureka moment right there! I loved how the cheese crust made that French toast taste scrumptious least year and thought I’d try it again this year. You be the judge.
Tell you you’re not drooling! Seriously. I’m drooling and I have them for breakfast today! I can’t wait to taste that nutty buckwheat flavor and that kicked up pepper jack cheese. Top these with some poached eggs and your favorite hollandaise or béarnaise sauce. Or queso! You could totally turn these into the base for a delicious southwest breakfast topped with salsa and more delicious Cabot pepper jack!
Have you tried the Cabot habanero cheese? Are you looking forward to trying the Red Star platinum yeast?
Make sure to enter the giveaway to win one of those amazing prize packs! You could win some of that amazing Red Star yeast or a delicious pack of Cabot cheeses. I’ll get you a head start on the entry! Make sure you follow them on social media to get ideas on other ways to use these great products.
Red Star Yeast: http://redstaryeast.com/
Buckwheat and Pepper Jack Waffles are have a nutty flavor with a hint of spice from the Cabot pepper jack cheese. They're perfect topped with poached eggs and hollandaise or rarebit sauce. #BrunchWeek
- .25 ounce (2 1/4) teaspoons Red Star Platinum Superior Baking Yeast
- 1 teaspoon sugar
- 2 cup warm milk
- 1 1/4 cups flour
- 1 cup buckwheat flour
- 1 1/2 tablespoons sugar
- 1/3 cup melted butter
- 2 large eggs
- 2 teaspoons salt
- 1 1/2 cup shredded, pepper jack cheese cheddar cheese
- Combine the yeast with 1 teaspoon sugar and the warm milk in a large mixing bowl. Allow to rest 5 minutes or until slightly bubble.
- Once the mixture is bubbly, add the next six ingredients (flour through salt). Stir in 1 cup of cheese, cover, and let rest in a warm spot for about an hour or until double in size.
- Preheat a waffle iron. Spray with cooking spray or brush with butter and sprinkle the bottom with a little cheese. Add 1/4 to 1/3 cup of the waffle batter (according to your manufacturer’s directions). Sprinkle with more cheese and cook 3 to 4 minutes or until crispy in the outside and no longer steaming.
- Serve topped with poached eggs and your favorite hollandaise or rarebit sauce.
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Breads, Grains and Pastries:
Apple Danish Braid from The Redhead Baker
Berry & Cream Cheese Stuffed French Toast with Citrus-Apple-Berry Compote from Sweet Beginnings
Breakfast Empanadas from Jane’s Adventures in Dinner
Buckwheat and Pepper Jack Waffles from A Kitchen Hoor’s Adventures
Cinnamon Apple Dutch Baby from Palatable Pastime
Cinnamon Apple Oatmeal Bake from The Chef Next Door
English Muffins from Sew You Think You Can Cook
Iced Berry Breakfast Braid from Hezzi-D’s Books and Cooks
Raspberry Sweet Rolls from Cookaholic Wife
The Best Yeasted Wafffles from The Barbee Housewife
BrunchWeek Main Dishes:
Asparagus Pizza from Feeding Big
Asparagus, Egg & Prosciutto Brunch Pizza from Love and Confections
Seriously Sharp Grilled Cheese with Gazpacho Shooters from Culinary Adventures with Camilla
BrunchWeek Fruits, Vegetables and Sides:
Green Bean and Potato Salad from A Day in the Life on the Farm
Individual Swiss and Asparagus Tarts from Family Around the Table
Mesclun Salad with Grilled Asparagus & Raspberries from Hardly A Goddess
Sweet Potato Hash from Brunch-n-Bites
Mini Rustic Apple Pies from Forking Up
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.