Whole Grain Waffles With Cherry Sauce Food

WHOLE GRAIN WAFFLES

Steps:

• To keep the cooked waffles warm while you finish cooking the rest, reheat your oven to 200 degrees and heat up your waffle iron.
• Mix the dry ingredients (flours, baking powder, baking soda, and salt) in a large mixing bowl.
• In a large measuring cup, whisk together the buttermilk, eggs and syrup or honey.
• Pour the liquid ingredients into the dry ingredients. Stir just until they are mixed. Add the melted butter and mix well.
• Pour batter into your waffle iron until the batter reaches the edges of the iron. Cook until crisp and golden.
• Place each waffle on a rack in the oven in a single layer to keep them warm until you're ready to serve. Five minutes in the oven may actually help them get a little crispier.

WHOLE-GRAIN WAFFLES

Steps:

• 1. Sprinkle the yeast over the water in a large mixing bowl; let stand until foamy, about 5 minutes. Add the buttermilk, oil, sugar and flour and whisk until smooth. Cover the bowl with plastic wrap and refrigerate overnight.
• 2. Preheat a waffle iron. Whisk the oats, egg whites, baking soda, and salt into the waffle batter until smooth. Lightly mist the hot waffle iron with cooking spray. Add about 1/3 cup of batter to each section, using the back of a spoon to spread batter to the edges. Cook until the waffles are crisp and golden brown, 5 to 7 minutes. Repeat with the remaining batter. Serve with maple syrup.

WHOLE GRAIN WAFFLES

Steps:

• Preheat a waffle iron to medium-high.
• Whisk the flour with the oats, sugar, wheat germ, baking powder, cinnamon, and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then add the milk, butter, and oil.
• Gently stir the wet ingredients into the dry ingredients with a wooden spoon, to make a batter. Take care not to overwork the batter, it's fine if there are a few lumps.
• Pour 1/3 to 1/2 cup of batter per waffle (it depends on the size of your waffle iron) and cook until the outside of the waffle is crisp and inside is cooked through, 3 to 5 minutes. (The time varies depending on the size and spread of a waffle iron). Serve warm with maple syrup. Repeat with remaining batter.

WHOLE GRAIN WAFFLES

Steps:

• In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.
• Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

BUTTERMILK WAFFLES WITH CHERRY-ALMOND SAUCE

Steps:

• Combine frozen cherries and preserves in medium saucepan. Bring to boil over medium-high heat, stirring until cherries begin to thaw and juices form. Boil gently until sauce thickens slightly, about 3 minutes. Remove sauce from heat; stir in almond extract.
• Preheat oven to 300°F. Whisk flour, sugar, baking powder, and salt in medium bowl to blend. Whisk in buttermilk, then 6 tablespoons melted butter. Heat waffle iron according to manufacturer's instructions. Brush waffle iron grids lightly on both sides with some of remaining melted butter. Pour 1/2 cup (or more) waffle batter (depending on size of waffle iron grid) over each grid. Close waffle iron and cook until waffles are crisp and golden on both sides. Transfer waffles to rack set over baking sheet and keep warm in oven. Repeat cooking with remaining batter, brushing waffle iron with melted butter between batches as needed.
• Place waffles on plates. Top with whipped cream and cherry sauce.