Whole wheat flour gives a nutty taste to these waffles; the fruit topping makes a delicious change from maple syrup.
- Portion size 6 servings
- Credits : Mealtimes Made Easy: 2001
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 490 mg
- Protein 10 g
- Calories 485.0
- Total fat 17 g
- Saturated fat 7 g
- Total carbohydrate 75 g
- Iron 19.0
- Folate 21.0
- Calcium 16.0
- Vitamin A 13.0
- Vitamin C 28.0