Рецепт Whole Wheat Waffles with Blueberry Maple Syrup

by Cookin Canuck

(Don’t forget to head over to my giveaway blog for a chance to win a prize from General Electric. GE is looking for your ideas on ways to reduce energy use.)

We made a decision last year to “leggo the Eggo”s. We always knew that they were not a healthy choice for our kids, but we fell into the convenience trap on mornings that they opted for something other than cereal. Now that we own a waffle maker, we are able to make whole wheat waffles that not only taste a heck of a lot better, but also provide the boys with a dose of fiber to sustain through the morning. Waffles, topped with fresh fruit and nuts, are now a staple on Sunday mornings and we always make a double batch, freezing the leftovers for convenient weekday breakfasts.

While we are often satisfied with warm maple syrup (the real stuff only please – I beg you) to drizzle over our waffles, I decided to change things up a bit with this fruit syrup. The blueberries and maple syrup are combined, brought to a boil, and reduced to a chunky sauce that soaks straight into the center of the tender waffles. It takes all of 12 minutes to make, and can be prepared in advance and reheated before serving.

Syrup:

Combine blueberries and maple syrup in a medium saucepan set over medium-high heat.

Bring the mixture to a boil, stirring occasionally, and cook until reduced to a generous 1 cup, about 12 minutes. If making ahead of time, reheat the syrup before serving.

Waffles:

In a large bowl, whisk together flour, baking powder, salt, cinnamon and ginger. In a medium bowl, whisk together egg, milk, maple syrup, vanilla and oil. Pour the wet ingredients over the dry ingredients and stir just until smooth. Stir in blueberries.

Make waffles according to your waffle maker instructions.

Other waffle recipes with fruit:

• Recipe Girl’s Spiced Apple Buttermilk Waffles
• Zesty Cook’s Super Simple Waffles with Raspberry Sauce
• Fresh’s Belgian Waffles with Strawberries, Honey & Fresh Whipped Cream
• Cafe Liz’s Banana Amaretto Waffles
• (Reminder: Head to my review blog to enter a giveaway, including a Dutch oven, from Cache Valley Cheese.)
• Whole Wheat Waffles with Blueberry Maple Syrup
• Syrup recipe from Gourmet Magazine
• Waffles adapted from King Arthur Flour
• Syrup:
• 1 cup fresh or frozen blueberries
• 1 cup maple syrup
• Waffles:
• 1 1/2 cup whole wheat flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1 large egg
• 1 1/2 cups skim milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/3 cup canola oil
• 1 cup fresh or frozen blueberries

Syrup:

Combine blueberries and maple syrup in a medium saucepan set over medium-high heat. Bring the mixture to a boil, stirring occasionally, and cook until reduced to a generous 1 cup, about 12 minutes. If making ahead of time, reheat the syrup before serving.

Waffles:

In a large bowl, whisk together flour, baking powder, salt, cinnamon and ginger. In a medium bowl, whisk together egg, milk, maple syrup, vanilla and oil. Pour the wet ingredients over the dry ingredients and stir just until smooth. Stir in blueberries.

Make waffles according to your waffle maker instructions.

Makes six to eight 8-inch waffles and 1 cup syrup.

blueberry,

brunch,

waffle