Sunday, February 27, 2011

Whole Wheat Waffles & Blueberry Compote

I suppose you could have a non-cozy morning with waffles. Like if your dryer ate one of your slippers while you were toasting a frozen waffle, OR if your robe was in the hamper and you ran out of syrup.
Speaking of cozy, have you seen this free Fireplace app for your Mac? It crackles and pops, de-techno-fying things right from your desktop. Want more of the cozy morning feel? The Squirrel looked cozy this morning.
It's been a while since I made a big "weekend" style, homemade breakfast, so here goes!
Following the directions. Mixing the dry ingredients. 
Ready to combine the wet and dry ingredients.
The waffle maker's hot (see the light?)
Fresh cooked whole wheat waffle.
Blueberries from the Pacific Northwest.
Let's talk about the compote a.k.a. blueberry sauce. The corn starch is important, it will turn the syrup into a sauce. Don't put the juice from the lemon in, the sauce won't thicken. (I was tempted and looked it up.)
Lovely compote, not compost... my husband's humor.

Whole Wheat Waffles
1 1/2 C whole wheat flour
2 t baking powder
1/2 t kosher salt
2 T sugar
1 egg
1 1/2 C lukewarm milk
1/3 C vegetable oil

To prepare the batter mix together the flour, baking powder, salt and sugar. In a separate bowl combine egg, milk and vegetable oil. Combine wet and dry ingredients, don't over mix. Cook waffles as per the instructions that came with your waffle iron. I used cooking spray on the waffle iron before starting and applied it again midway through cooking to keep the waffles from sticking to the waffle iron. Keep waffles warm in the oven while cooking.

Blueberry Compote
2 C blueberries
1/4 C water
1/2 C sugar
Zest of 1 lemon
1/4 t cinnamon
1 T cornstarch
1 T water

Combine the blueberries, water, sugar, lemon zest and cinnamon and allow to simmer to consistency of syrup. In a separate bowl combine cornstarch and water then mix into the blueberries and cook for 1 to 2 more minutes. It should start to thicken pretty quickly. Serve over whole wheat waffles and top with light whipped cream.

Waffle Recipe Source: King Arthur Flour: Whole Wheat Waffles
Blueberry Compote Recipe Source: Yankee, New England: Blueberry Compote

Health Note: Why whole wheat? My husband has Type 1-Juvenile Diabetes and has found that regular white flour drives his blood sugar up super fast. Whole wheat has proven to affect his blood sugar in a more steady and manageable way! He also chose to go with light syrup rather than the blueberry compote for less carbs.

These waffles were hearty and filling. I doubled the batch to make-ahead waffles for breakfast next week. I cut the waffles into quarters (to fit the toaster) and put them in the freezer. The next time I make these I'm going to try replacing some or all of the oil with applesauce and maybe adding a little vanilla.

How do you like to cook waffles? Do you add any special ingredients or top them with anything in particular? Hope you'll comment, it makes things so much friendlier!


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