Cornmeal adds appealing texture to these waffles and hot cherry sauce is a tasty, nutrient-rich alternative to maple syrup. Any fine cornmeal works in the recipe. If you want to use whole-grain cornmeal, look for finely ground cornmeal labeled “whole-grain” or “stone-ground” in the natural-foods section of the supermarket or at natural-foods stores.
- For the Cherry Sauce:
- 2 cups fresh or frounceen (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
- For the Waffles:
- 2 cups white whole-wheat flour (see Tip)
- 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
FOR THE 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 THE WAFFLES: Preheat oven to 200 degrees F; place a large baking sheet on the center rack.
Whisk the whole-wheat flour (see Measuring Tip), cornmeal, baking powder, baking soda and salt in a large bowl. Lightly beat the eggs and brown sugar in a medium bowl. Add the 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 2/3 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.
Tip: You’ll need a Belgian-style waffle iron for this recipe. <br>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). Store it in the freezer. Measuring tip: We use the &#8220;spoon and level&#8221; method to measure flours. Here&#8217;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. <br><br>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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
380 calories; 5g total fat; 1g total saturated fat; 74mg cholesterol; 456mg sodium; 0g carbohydrates; 6g fiber; 12g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.