I'm not big on New Years... I never have been. I did, however, prep a wonderful breakfast for the next day. Because breakfast should always be celebrated.
Whole Grain Waffles with Cherry Syrup
from Food Network and Eating Well
makes 12 waffles and 1 1/4 cups syrup
- 1 1/4 oz package yeast
- 1/2 cup warm water
- 2 cups buttermilk (or 2 Tb. white vinegar + enough regular milk to reach 2 cups)
- 3 Tb. vegetable oil or melted butter
- 2 cups whole wheat pastry flour*
- 1/2 cup rolled oats
- 1 large egg plus 2 large egg whites
- 1/8 tsp baking soda
- 1/4 tsp fine salt
- 2 cups fresh or frozen (not thawed) cherries (10 oz package)
- 1/4 cup water
- 1/4 cup honey
- 2 tsp cornstarch
- 1 tsp lemon juice
- 1 tsp vanilla extract
*If you don't have whole wheat pastry flour, DO NOT just substitute whole wheat flour. It's too hearty. Use 1 cup whole wheat and 1 cup all-purpose flour to lighten it up a bit.
Just FYI, You need to start the recipe the night before. What is it about me that is just intrigued by breakfasts with prep the night before? I think it's easier for me to do 3 steps in the morning as opposed to 12. :)
Bloom the yeast for 5 minutes in the warm water.
Add the sugar, flour, butter or oil, and milk and whisk until combined.
Let sit overnight the fridge.
You can make the cherry syrup the night before and reheat it or make it fresh in the morning. I just made it while cooking the waffles. Super easy.
Add all syrup ingredients to a small saucepan and stir.
Bring to a boil and cook until thickened, about one minute.
Add eggs and oats to yeast mixture and combine.
Heat waffle iron to its highest setting to ensure a crisp waffle. Pour about 1/3 cup batter into iron and spread out with the bottom of the measuring cup.
Cook until waffle iron light turns green. To keep waffles warm, you can turn the oven to its warm setting and put a large cookie sheet inside. Place the waffles on the cookie sheet, making only one layer before getting a new sheet so they don't turn soggy.
Serve with 1/3 cup syrup. Yummm! I love fruit syrups with waffles.
Nutritional Information (2 waffles with 1/3 cup syrup): 462 calories, 9.5g fat (4g sat), 81g carbs, 3.6g fiber, 13.1g protein
What I loved most about this recipe? Extra waffles!
Waffles freeze really well making weekend breakfasts super easy! I like to start with one waffle on plastic wrap and then flip it so the plastic wrap is covering the waffle. Add another waffle on top and repeat until all waffles are wrapped in the same plastic wrap "envelope". This makes it easy to unravel the number of waffles you want!
Stick in a dated freezer bag. When you want some waffles, just head to the freezer and pull some out. Then, put in a 350°ree:F oven for about 10 minutes. This takes longer than a microwave but a microwave will just make the waffles soggy while the oven gets them warm & crisp. A toaster oven would work great as well!
I have to work all night tonight and tomorrow to get my entry for Wilton's Pops Blogger Contest ready! The deadline (Monday!!) sure snuck up on me. :)