Fruit-Topped Whole Grain Waffles
Source of Recipe
Pillsbury Simply Delicious Brunches/April 2006
Recipe Introduction
I made these the other night and they were really good. I didn't make the fruit topping and served them w/maple syrup, my modified version of Cooking Light's Baked Apples (the one w/chopped apple, craisins, and walnuts) and bacon. I doubled the recipe and it made 20 waffles--my waffle maker uses 1 cup batter and makes a big slab of 4 waffles at a time. I put the leftovers in the freezer.
List of Ingredients
Topping:
1 cup frozen blueberries, thawed
1 cup fresh or frozen sliced strawberries, thawed
1/4 cup maple-flavored syrup
Waffles:
1/2 cup all-purpose flour
1/2 cup whole-wheat flour (I used King Arthur white-whole wheat flour)
1/4 cup quick-cooking rolled oats
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
I added a bit of salt, maybe 1/4 tsp. or so for the double batch
I also added about 2 tsp. vanilla for the double batch
1 1/4 cups buttermilk
1/4 cup refrigerated or frozen fat-free egg product, thawed, or 1 egg (I used real eggs)
2 tablespoons butter, melted Recipe
1 . Lightly spray waffle iron with nonstick cooking spray; heat until hot. In medium bowl, combine all topping ingredients; mix well. Let stand while preparing waffles.
2 . In large bowl, combine all-purpose flour, whole wheat flour, oats, sugar, baking powder and baking soda, and salt, if using; mix well. Add buttermilk, egg product and butter; beat well with wire whisk. (I mixed the vanilla, buttermilk, egg and butter in a separate bowl, then I stirred it into the dry with a rubber spatula).
3 . For each waffle, spoon about 1/2 cup batter into waffle iron (my waffle iron uses 1 cup of batter at a time), spreading batter to edges. Bake about 3 minutes or until waffle is golden brown. Serve immediately with topping.
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