Whole Grain Waffles With Cherry Sauce
Source of Recipe
Karlette 2011
List of Ingredients
Whole-Grain Waffles With Cherry Sauce
2 cups fresh or frozen (not thawed) pitted cherries, (10-ounce package)
1/4 cup water
1/4 cup honey
2 teaspoons cornstarch
1 teaspoon lemon juice
1 teaspoon vanilla extract
2 cups white whole-wheat flour, (see Note)
1/2 cup fine cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/4 cup packed light brown sugar
2 cups low-fat or nonfat buttermilk
1 tablespoon extra-virgin olive oil, or canola oil
2 teaspoons vanilla extract
Recipe
To prepare cherry sauce:
Combine cherries, water, honey, cornstarch, lemon juice and vanilla extract in a small saucepan.
Bring to a boil over medium heat and cook, stirring occasionally, until the mixture thickens, about 1 minute.
Set aside.
To prepare waffles:
Preheat oven to 200°F; place a large baking sheet on the center rack.
Whisk whole-wheat flour (see Measuring Tip), cornmeal, baking powder, baking soda and salt in a large bowl.
Lightly beat eggs and brown sugar in a medium bowl.
Add buttermilk, oil and vanilla; whisk until well blended.
Add the wet ingredients to the dry ingredients, stirring until just combined.
Preheat a Belgian-style waffle iron.
Lightly coat it with cooking spray.
Add enough batter to cover about two-thirds of the surface (about 2/3 cup); distribute evenly with a spatula.
Close and cook until golden brown, 4 to 5 minutes.
Transfer the waffles to the baking sheet to keep warm until ready to serve; do not stack.
Repeat with the remaining batter, using more cooking spray as needed.
Warm the cherry sauce over medium heat until hot and bubbling; serve with the waffles.
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