Whole Wheat Waffles with Sauteed Apples and Cranberries
This recipe makes 6 servings
|Per serving: about||-|
|total fat||17 g|
|sat. fat||7 g|
- Portion size: 6
Whole wheat flour gives a nutty taste to these waffles; the fruit topping makes a delicious change from maple syrup.
- 1-1/2 cups 1-1/2cupsall-purpose flour
- 1/2 cup 1/2cupwhole wheat flour
- 1/4 cup 1/4cuppacked brown sugar
- 2 tsp 2tspbaking powder
- 1/2 tsp 1/2tspeach baking soda and cinnamon
- 1/4 tsp 1/4tspsalt
- 2 2eggeggs
- 2 cups 2cupsbuttermilk
- 1/4 cup 1/4cupbutter, melted
- 2 tbsp 2tbspvegetable oil Topping:
- 1 tbsp 1tbspbutter
- 2 tbsp 2tbsppacked brown sugar
- 4 4appleapples, peeled and sliced
- 1 cup 1cupapple juiceapple juice
- 1/2 cup 1/2cupdried cranberrydried cranberries or raisins
- 1 tbsp 1tbspcornstarch
Topping: In skillet, melt butter over medium heat; stir in sugar. Add apples; cook, stirring, for 10 minutes. Add apple juice and cranberries; bring to boil. Dissolve cornstarch in 1 tbsp (15 mL) water; add to pan and cook, stirring, for 1 minute or until thickened. Set aside; keep warm.
Meanwhile, in bowl, whisk together all-purpose and whole wheat flours, sugar, baking powder, baking soda, cinnamon and salt. In separate bowl, whisk together eggs, buttermilk and butter; pour over flour mixture and stir just until combined.
Heat waffle iron; brush lightly with some of the oil. Pour in 1/2 cup (125 mL) of the batter for each waffle, spreading to edges; close lid and cook for 4 to 5 minutes or until steam stops and waffle is crisp and golden. Serve warm with topping.
Additional information :
Tips: Wrap any leftover waffles individually in plastic wrap and freeze for up to 3 months; reheat in toaster.
To make pancakes instead: Heat skillet over medium heat; brush with oil. Pour in 1/4 cup (50 mL) batter for each pancake; cook for 3 minutes or until bubbles break on top but do not fill in. Turn and cook for 1 minute longer.
Source : Mealtimes Made Easy: 2001