Tested till perfect Whole Wheat Waffles with Sauteed Apples and Cranberries

Whole Wheat Waffles with Sauteed Apples and Cranberries

Whole wheat flour gives a nutty taste to these waffles; the fruit topping makes a delicious change from maple syrup.

By The Canadian Living Test Kitchen

Source: Mealtimes Made Easy: 2001

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

Ingredients

  • 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
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Preparation

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.

Nutritional Information Per serving: about

cal 485 pro 10g total fat 17g sat. fat 7g
carb 75g fibre 5g sodium 490mg

% RDI:

calcium 16 iron 19 vit A 13 vit C 28
folate 21
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