- Portion size 8 servings
Cherry Berry Sauce:
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.