Buckwheat Cinnamon Waffles Buckwheat isn't a wheat at all, and differs signficantly from other grains. In the last 50 years, its production has dropped dramatically, with almost all its Canadian production used for pancakes and waffles. Several varieties are used in Japanse noodles, and it is gaining popularity again as a gluten-free product. This recipe makes a strongly flavoured waffle, which tastes especially nice topped with sliced strawberries. Depending on your mood, increase the cinnamon or add a bit of nutmeg. As with the Raised Waffles recipe, the batter is made the night before. In the morning, just add a few ingredients, and you're rewarded with waffles that cook in half the time. 1/4 cup warm water 1 package dry yeast 1 tsp sugar 2 cups lukewarm milk 1 1/2 cups flour 1/2 cup buckwheat flour 1 tsp cinnamon 1/2 tsp salt 5 TBsp canola oil 2 eggs 1/2 tsp baking soda In a big bowl, sprinkle the sugar and yeast into the water and let stand 10 minutes. Whisk in the milk, flours, cinnamon and salt. Beat until smooth (electric beaters are fine) then cover and leave overnight at room temperature. Just before cooking, lightly beat the eggs, oil and baking soda in a separate bowl, then add and mix well. The batter will be thin. Pour 1/2 - 3/4 cup into a hot iron, cook about 3 minutes, and serve immediately. If you are making several in advance, place, unstacked, on a wire cooling rack in a warm oven to keep them crisp. The unused batter lasts well for several days in the fridge.