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Whole-Grain Waffles with Cherry Sauce

Whole-Grain Waffles with Cherry Sauce

Description: Cornmeal adds appealing texture to these waffles and hot cherry sauce is a tasty, nutrient-rich alternative to maple syrup.

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Also try Chocolate French Toast


Cherry Sauce

2 Cups Fresh or Frozen (not thawed) Pitted Cherries (10-ounce package)

1/4 Cup Water

1/4 Cup Honey

2 Tsp. Cornstarch

1 Tsp. Lemon Juice

1 Tsp. Vanilla Extract


2 Cups White Whole-wheat Flour

1/2 Cup Fine Cornmeal

1 1/2 Tsp. Baking Powder

1/2 Tsp. Baking Soda

1/4 Tsp. Salt

2 Large Eggs

1/4 Cup Packed Light Brown Sugar

2 Cups Low-Fat or Non-Fat Buttermilk

1 Tbsp. Extra-virgin Olive Oil or Canola Oil

2 Tsp. Vanilla Extract


For 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.

For 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. Serve Whole-grain Waffles and Cherry Sauce with sausages, scrambled eggs or beans as a side.

Must Read: Recipe of Classic French Toast


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