Makes: 6 servings, one 6-inch Belgian waffle & 1/4 cup sauce each
Active Time: 1 hour
Total Time: 1 hour
Cornmeal adds appealing texture to these waffles and hot cherry sauce is a tasty, nutrient-rich alternative to maple syrup. Any fine cornmeal works in the recipe. If you want to use whole-grain cornmeal, look for finely ground cornmeal labeled “whole-grain” or “stone-ground” in the natural-foods section of the supermarket or at natural-foods stores.
- 2 cups fresh or frozen (not thawed) pitted cherries, (10-ounce package)
- 1/4 cup water
- 1/4 cup honey
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 2 cups white whole-wheat flour, (see Note)
- 1/2 cup fine cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup packed light brown sugar
- 2 cups low-fat or nonfat buttermilk
- 1 tablespoon extra-virgin olive oil, or canola oil
- 2 teaspoons vanilla extract
- To prepare cherry sauce: Combine cherries, water, honey, cornstarch, lemon juice and vanilla extract in a small saucepan. Bring to a boil over medium heat and cook, stirring occasionally, until the mixture thickens, about 1 minute. Set aside.
- To prepare waffles: Preheat oven to 200°F; place a large baking sheet on the center rack.
- Whisk whole-wheat flour (see Measuring Tip), cornmeal, baking powder, baking soda and salt in a large bowl. Lightly beat eggs and brown sugar in a medium bowl. Add buttermilk, oil and vanilla; whisk until well blended. Add the wet ingredients to the dry ingredients, stirring until just combined.
- Preheat a Belgian-style waffle iron. Lightly coat it with cooking spray. Add enough batter to cover about two-thirds of the surface (about 2/3 cup); distribute evenly with a spatula. Close and cook until golden brown, 4 to 5 minutes. Transfer the waffles to the baking sheet to keep warm until ready to serve; do not stack. Repeat with the remaining batter, using more cooking spray as needed. Warm the cherry sauce over medium heat until hot and bubbling; serve with the waffles.
Tips & Notes
Make Ahead Tip: Prepare the sauce (Step 1), cover and refrigerate for up to 3 days. To serve, gently reheat. Tightly wrap the waffles and refrigerate for up to 3 days or freeze for up to 3 months. Reheat in the toaster. | Equipment: Belgian-style waffle iron
Ingredient note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com.) Store it in the freezer.
Measuring tip: We use the “spoon and level” method to measure flours. Here’s how it is done: Use a spoon to lightly scoop flour from its container into a measuring cup. Use a knife or other straight edge to level the flour with the top of the measuring cup.
- Servings Per Recipe 6
- Amount Per serving
- Calories 380
- % Daily values *
- 5% Saturated Fat 1g
- Trans Fat 0g
- Monounsaturated Fat 3g
- 25% Cholesterol 74mg
- 10% Potassium 346mg
- 19% Sodium 456mg
- 24% Dietary Fiber 6g
- 24% Protein 12g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
|Total Fat||Less than||65g||80g|
|Sat Fat||Less than||20g||25g|
Recipe by EatingWell.com
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