Buckwheat Waffles with Balsamic Strawberries & Ricotta

Whisk honey and balsamic vinegar together and gently toss with strawberries. Set aside at room temperature.

Preheat a waffle iron, or alternatively this mix can also be made into pancakes.

Place the flour, baking powder and bi-carb soda into a medium bowl and whisk to combine. Add buttermilk, egg and maple syrup and whisk again until combined. Pour mixture into waffle iron using a 1/2 cup measure for each waffle. Cook for 4-5 minutes until golden.

Top warm waffles with ricotta and strawberries to serve.

NOTE: Leftover waffles can be frozen for 3 months then reheated for 2 minutes in a toaster.