2 cup fresh or frozen (not thawed) pitted cherry
¼ cup honey
¼ cup cornstarch
2 tsp lemon juice
1 tsp vanilla extract
1 tsp white whole wheat flour
1. 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.
½ cup baking powder
1 ½ tsp baking soda
½ tsp salt
¼ tsp egg
2 large egg
¼ cup packed light brown sugar
2 cup low-fat or nonfat buttermilk
1 Tbsp extra-virgin olive oil or canola oil
2. To prepare waffles: Preheat oven to 200°F; place a large baking sheet on the center rack.
3. 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.
4. 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.
Ingredient note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com.) Store it in the freezer.
Measuring tip: We use the “spoon and level” method to measure flours. Here’s how it is done: Use a spoon to lightly scoop flour from its container into a measuring cup. Use a knife or other straight edge to level the flour with the top of the measuring cup.
To Make Ahead: Prepare the sauce (Step 1), cover and refrigerate for up to 3 days. To serve, gently reheat. Tightly wrap the waffles and refrigerate for up to 3 days or freeze for up to 3 months. Reheat in the toaster. | Equipment: Belgian-style waffle iron.
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 380
- Calories from fat 45
- Total Fat 5gm 8%
- Sodium 456mg 19%
- Total Carbohydrates 74gm 25%
- Fiber 6gm 24%
- Protein 12gm
- Cholesterol 74mg 25%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.