Metzger’s Malted Buckwheat Waffles

Photo by Mel Calabro
We often say that shirtmaking is a lot like cooking — the key to any great meal, and any great shirt, is all about the ingredients. With cooler months on the horizon, we’ve got hearty, savory, brunch on the mind. Our friend and Executive Chef at Metzger Bar & Butchery, Brittanny Anderson, whipped up a waffle recipe that combines the seasonal flavors of caramelized apples and malted buckwheat with maple beer butter and bacon crunch. It’ll have you craving waffles like never before. Believe us, we haven’t been able to stop thinking about ‘em.


Caramelized Apples:
4 apples that are tart and sweet, like Gingergold, Stayman-Winesap or Braeburn, peeled, cored and sliced
1/2 c brown sugar
2 TB butter
zest of 1 lemon
1/8 tsp cinnamon
1/8 tsp ground cloves
pinch salt
Heat a pan over medium high heat. Melt butter and toss in the apples, cooking until just tender. Sprinkle the brown sugar over and stir until the sugar has melted and is bubbly. Add lemon zest, spices and salt and remove from heat.


Bacon Crunch:
1/2 cup bacon, cut into cubes
1 cup sugar
Cook bacon over medium low heat until all the fat has rendered out. Remove from heat, drain, and cool. Melt sugar into a caramel over medium high heat. Pour onto a pan lined with a nonstick silicone mat, or parchment paper sprayed with pam. Let cool and harden. Once everything has cooled about an hour, break the caramel into pieces and pulse it with the bacon in a food processor until it’s the consistency of chunky pea gravel.


Maple Beer Butter:
1/4 c maple syrup
2 c softened butter
2 cups stout
Begin by reducing the stout in a pot over medium high heat until only 1/4 c liquid remains in the pot. Let cool. combine with maple syrup. Paddle the butter in a mixer and slowly pour the beer maple mixture into it stopping once it’s incorporated.


1 c AP flour
1 c Buckwheat flour
1 c malt powder
2 Tb brown sugar, packed
1 tsp baking soda
1/2 tsp salt
2 eggs
2 1/2 c buttermilk
3 oz melted butter
Whisk together buttermilk and eggs. Combine dry ingredients in large bowl and make a well in the center. Pour buttermilk egg mixture into the well and mix until incorporated. Pour in the melted butter while stirring. Cook according to waffle maker’s instructions. Keep them warm in a 200 degree oven while you make a giant stack of them!


Top the waffle stack with caramelized apples and a scoop of maple beer butter. Finish with a heavy-handed sprinkle of bacon crunch.

Waffle photos by Mel Calabro. Photo of Brittanny Anderson by Kate Thompson, Betty Clicker Photography.


  • I’m getting ready to make the Metzger’s Malted Buckwheat Waffles that Mel Calabro wrote on September 13, 2016. The recipe as written calls for 1 cup of malt powder to 1 cup of flour. Generally, the ratio of malt powder to flour is less than 5 percent in baking. In this recipe for waffles, that ratio is 100 percent. Is that a typo in the Metzger’s Malted Buckwheat Waffles recipe or does Metzger really use that much malt powder? We’re looking forward to the waffles, so any information would help.
    Thanks, Frank 240-281-1210

    • I got your phone call suggesting there is no typo in the Metzger’s Malted Buckwheat Waffles recipe. So I tried them the next day and they where great. Thanks for following up. I added this waffle preparation to my must-have list of Special Occasion Weekend Treats
      Thanks, Frank

      • We love to hear that Frank! Enjoy!

      • Great to hear, Frank! Glad you were able to give them a shot and that they turned out well! 🙂

  • My wife is vegetarian. If I must, reluctantly, omit the bacon, what must I do to make an acceptable crunch?

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