Whisk together the eggs, milk and molasses, then whisk into the dry ingredients
Whisk in the butter to the mix
Beat until smooth, but no longer than necessary
Cook the waffle for 4mins in a hot oiled waffle griddle until lightly crisp on the outside and fluffy within.* You can replace the buckwheat flour with plain flour for a standard white waffle, to serve with berries and jams
This version lends itself to the maple syrup & smoked butter, with which it is served at Barnyard.