Sweetheart Waffles with Cherry Berry Sauce
Servings: 8
Ingredients:
-
1-1/2 cups (375 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
3 eggs, separated
1-1/2 cups (375 mL) milk
1 tsp (5 mL) vanilla
2 tbsp (25 mL) vegetable oil
Cherry Berry Sauce:
1-1/2 cups (375 mL) frozen sour cherries, thawed
1 cup (250 mL) each frozen strawberries and raspberries, thawed
1/4 cup (50 mL) frozen blueberries, thawed
1/4 cup (50 mL) granulated sugar
1/4 cup (50 mL) water
2 tbsp (25 mL) cornstarch
1 tsp (5 mL) vanilla
Preparation:
Cherry Berry Sauce: In saucepan, bring cherries, strawberries, raspberries, blueberries, sugar, water and cornstarch to boil over medium-high heat, stirring gently; cook until thickened, about 1 minute. Stir in vanilla. Keep warm.
In large bowl, whisk together flour, 1 tbsp (15 mL) of the sugar, baking powder and salt. In separate bowl, whisk together egg yolks, milk and vanilla; pour over flour mixture and whisk until smooth.
In clean bowl, beat egg whites until soft peaks form. Sprinkle with remaining sugar; beat until stiff peaks form. Fold one-quarter into batter; fold in remaining whites.
Heat waffle iron. For each waffle, brush iron lightly with some of the oil; pour in generous 1/2 cup (125 mL) batter. Close lid and cook until steam stops and waffle is crisp and golden, 4 to 5 minutes. Serve warm with sauce.
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