Being Mrs. Pierce

Life as a wife, hiker, wanna-be chef, book-lover, traveler, and now, mom-to-be

Buttermilk Waffles with Chunky Strawberry Topping January 19, 2014

Filed under: Cooking — skpierce12 @ 10:06 PM
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To kick off our three-day weekend, yesterday morning I made up a batch of homemade buttermilk waffles with strawberry topping using recipes from Ellie Krieger’s Comfort Food Fix cookbook. These recipes also appeared in an article in Shape Magazine back in 2012.

 

Breakfast is one of my joys in life – especially a Saturday morning breakfast that features a warm baked good right out of the oven, off the griddle, or, in this case, the waffle iron. Such tasty treats may not always be healthy ones, so I especially liked that this buttermilk waffle recipe included whole-wheat flour and wheat germ. I used whole-wheat pastry flour as I like the fluffiness that it provides.

 

When I put the third batch of batter into the iron, I set the chunky strawberry topping to boiling on the stove. With it being January, I used frozen strawberries rather than fresh. I only needed to use 2 TB of maple syrup, as the topping turned out plenty sweet without any additional syrup.

 

The waffle recipe made enough batter for 4 full-size Belgian waffles – and then some. The final two waffles overflowed my waffle iron! The cooked waffles emerged from the iron a pretty, golden hue and the strawberry topping made for a bright red and sweet-smelling accompaniment. Taste-wise, the waffle-topping combo earned 3 stars. I enjoyed them both, but I was not overwhelmed. John tried to give me a second opinion, but he is currently suffering from seasonal allergies and therefore could not even taste his serving. I will probably keep looking around for another healthy waffle recipe to be my go-to one.

 

Comfort Food Fix recipes made: 4
Comfort Food Fix recipes still to make: 149

 

Buttermilk Waffles

¾ cup all-purpose flour
¾ cup whole-wheat pastry flour or whole-wheat flour
2 TB toasted wheat germ
1¼ tsp baking powder
½ tsp baking soda
¼ tsp salt
1½ cups low-fat buttermilk
1 TB canola oil
1 TB honey
1 large egg
½ tsp vanilla extract
Nonstick cooking spray
1 recipe Chunky Strawberry Topping (recipe follows) or confectioners’ sugar for garnish, optional

1. Preheat a waffle iron.

2. In a large bowl, whisk together the flours, wheat germ, baking powder, baking soda, and salt. In another large bowl, whisk together the buttermilk, oil, honey, egg, and vanilla. Stir the wet ingredients into the dry ingredients, mixing just enough to combine them.

3. Spray the waffle iron with cooking spray. Ladle enough of the batter to cover three-fourths of the surface of the waffle iron (a heaping ½ cup for a 6-inch waffle iron), close it, and cook until golden brown, 3 to 5 minutes. Repeat with the remaining batter. Serve with the Chunky Strawberry Topping or a dusting of confectioners’ sugar, if desired.

Yield: 4 servings (serving size: 1 6-inch Belgian-style waffle). Per serving, 7 PointsPlus.

 

Chunky Strawberry Topping

2 cups fresh or frozen (unsweetened) strawberries, stems removed (10 oz)
2 TB pure maple syrup, plus more to taste
2 tsp freshly squeezed lemon juice

In a medium saucepan, stir together the strawberries, maple syrup, and lemon juice and bring to a gentle boil. Reduce the heat to medium low and simmer until the liquid has thickened slightly, about 5 minutes. Flavor with additional maple syrup, depending on the sweetness of the fruit. The topping will keep up to 4 days in the refrigerator stored in an airtight container.

Yield: 4 servings (serving size: ¼ cup). Per serving, 1 PointsPlus.

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