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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.