Email to Terry Ward      

Waffles with Two-Berry Syrup

Source of Recipe


Cooking Light-5/00






List of Ingredients



• Waffles:
  
• 2 tablespoons flaxseed
  
• 1 cup all-purpose flour
  
• 1/2 cup whole-wheat flour
  
• 1/4 cup toasted wheat germ
  
• 2 tablespoons sugar
  
• 1 1/2 teaspoons baking powder
  
• 1/2 teaspoon salt
  
• 1 1/2 cups fat-free milk
  
• 3/4 cup egg substitute
  
• 1 1/2 tablespoons canola oil
  
• 1 teaspoon vanilla extract
  
• Cooking spray
  
• Syrup:
  
• 1 1/2 cups frozen blueberries
  
• 1 1/2 cups frozen unsweetened raspberries
  
• 1/2 cup maple syrup
  
• 1/4 teaspoon ground cinnamon
  






Instructions



1. To prepare waffles, place flaxseed in a clean coffee grinder or blender; process until ground to measure 1/4 cup flaxseed meal. Set the flaxseed meal aside. Lightly spoon flours into dry measuring cups; level with a knife. Combine the flaxseed meal, flours, wheat germ, sugar, baking powder, and salt in a large bowl; make a well in center of mixture. Combine milk, egg substitute, oil, and vanilla; add to flour mixture, stirring just until moist.
   
   
2. Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup of batter per 4-inch waffle onto the hot waffle iron, spreading batter to edges. Cook 5 to 6 minutes or until steaming stops; repeat procedure with remaining batter.
   
   
3. To prepare syrup, combine berries, maple syrup, and ground cinnamon in a saucepan. Cook over medium heat until thoroughly heated. Serve warm over waffles. Yield: 6 servings (serving size: 2 waffles and 1/3 cup syrup).
   
   






Final Comments


Note: Look for flaxseed, a grain rich in heart-healthy omega-3 fats, in health-food stores or large supermarkets. Freeze leftover waffles individually on a cookie sheet and then transfer to a zip-top freezer bag for storage. To reheat, place frozen waffles in toaster.