Thursday, September 8, 2011

Waffles with Two-Berry Syrup

Making waffles presents quite a problem.  Unless you have multiple waffle makers or like soggy waffles, you have to eat in shifts.

Being a waffle-loving girl, my third-grade self tried to tackle the problem of soggy waffles.  In school, we had an Invention Unit where we were required to create something.  Mine was a waffle rack to keep them upright and to prevent sogginess.  I was a little ashamed of my decidedly unflashy invention.  Compared the shampoo-dispensing shower head by Jimmy Woolmann or Cecily Schraeder's Robot Butler, my idea seemed pretty weak.

Until...I actually saw my exact idea available for purchase in a fancy cooking gadget catalog.  Seriously, missed, opportunity.  I bet that inventor made a (very, very small) fortune. 

Never fear, I've provided a way for everyone to eat crispy waffles all at once.  Lay them on a cooling rack placed on top of a cookie sheet in a warm oven.  Pretty pedestrian, I know, but in our house it was pretty revolutionary...

This recipe is adapted from my beloved The Best of Cooking Light Cookbook (haven't made a bad recipe from it yet!) and this one does not disappoint.  Served Crispy(!) with the berry syrup, they'll make a breakfast crowd very happy indeed.

2 tablespoons ground flaxseeds
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fat-free milk
3 eggs, lightly beaten
2 tablespoons melted butter
1 teaspoon vanilla extract

1 12-oz package frozen mixed berries
1/2 cup maple syrup

Directions: In a medium bowl, combine ground flaxseed meal, flours, wheat germ, sugar, baking powder and salt.  Make a well in the center of the mixture.  Combine milk, eggs, melted butter and vanilla.  Add to the flour mixture, stirring just until moist. 

Preheat oven to warm (170-200 degrees F).  Place a cooling rack on top of a cookie sheet and place in the oven to keep cooked waffles crisp while cooking the rest of the batch.

Coat a waffle iron with cooking spray, preheat.  Spoon about 1/4 cup batter per 4 inch waffle onto the hot waffle iron, spreading batter to edges.  Cook 5-6 minutes, or until steaming stops; repeat process with remaining batter.  If you're not eating the waffles right as they come off the iron, store cooked waffles in warm oven on prepared rack.

To prepare syrup, combine frozen berries and syrup in a medium saucepan.  Cook over medium heat until thoroughly heated.  Serve over warm waffles.  Serves about 6.

You can also freeze waffles individually and then reheat in the toaster.

Recipe Adapted from The Best of Cooking Light

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