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Buckwheat Waffles

1 1/2 cups milk
2 tablespoons molasses
2 tablespoons butter
1 (.25-ounce) package active dry yeast
1/2 cup warm water (110 to 115*F / 45*C )

1 large egg

1 cup all-purpose flour

1/2 cup buckwheat flour

1/2 teaspoon salt

1. Heat the milk in a 2-quart saucepan just until bubbles form around the side of
   the pan. Remove from the heat.
2. Stir in the molasses and butter. Allow to cool until just warm.
   Place the warm water in a medium bowl. Sprinkle the yeast over. Stir. Set aside to soften for 5 minutes.
3. Beat the egg into the yeast mixture. Add the flours and salt, alternating with the warm milk mixture, stirring with a wire whisk until well blended. Cover the batter with a cloth and let rise in a warm place, away from drafts, until doubled in size, about 45 minutes.
4. Preheat the waffle iron.
5. Ladle enough batter into the waffle iron to cover 2/3 of the grid. Use a spatula to spread the batter to the edges. Close the cover. Cook until the steaming stops. Remove the waffle from the iron. Continue with the remaining batter.

Makes about 6 waffles.