Blueberry Cinnamon Sauce for Waffles, Pancakes, Cake

Serve warm.

1/2 c sugar
4 tsp cornstarch
1/2 tsp grated lemon peel
1/2 tsp cinnamon
Dash salt
2/3 c water
1 10-oz pkg frozen blueberries, thawed
1 tsp lemon juice

In small bowl, combine sugar, cornstarch, lemon peel, cinnamon and salt.  Set aside.

In saucepan, combine water and 1/2 cup of the blueberries.  Bring to a boil.  Mash berries.  Add sugar mixture, cook and stir until sauce thickens and bubbles.  Add remaining blueberries and lemon juice. Simmer 3 to 5 minutes more.

Makes 2 cups.

Waffles of Insanity (Inconceivable)

Combine:
2 eggs, beaten
3 tsp sugar
2 tsp vanilla
1/2 c vegetable oil
2 c buttermilk ( or whole milk)
Whisk together well.

In a separate bowl, whisk together:
1 1/2 c. flour
1/2 c. corn starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Add to egg mixture, mix well.

Let mixture sit for about 20 minutes.

Preheat waffle iron.  Do not use non-stick spray.
Bake according to waffle iron instructions.  Do not over cook.

Quick Waffles

From Shirley Evans
This recipe came with our very first waffle iron.

Makes 6 waffles

Preheat waffle iron until very hot.

Put the following ingredients in a blender container.  Cover and process on MIX only until flour is moistened:

2 eggs
1 Tbl salad oil
1 1/2 c.milk
1 1/2 c flour
2 tsp baking powder
1/2 tsp salt

Pour batter onto a preheated, oiled waffle iron.

Sweet Potato Waffles with Blueberry Syrup

This is a Mayo Clinic Diet recipe.
Serves 6
This is dairy-free if you use soy or almond milk instead of whole milk.

1 1/2 cup blueberry, fresh or frozen
2 Tbl water, if using fresh berries
1 Tbl lemon juice, fresh
1 tsp lemon zest, grated
1 Tbl dark honey
3 Tbl molasses, light, divided
1 pinch cloves, ground
1/3 cup sweet potatoes, peeled and diced, cooked and mashed (or 1/4 cup canned pumpkin puree)
3/4 cup flour
1/4 cup whole-wheat flour
1/4 cup cornmeal, yellow or white, stone-ground
1 Tbl baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp ground ginger
1 cup milk, whole or almond or soy
2 Tbl olive oil
1 egg white

In saucepan, combine blueberies, water if using, lemon juice and zest, honey, 1 tbl molasses and cloves.  Bring to a boil over medium high heat, then reduce to low and simmer until berries burst and juices are slightly thickened, about 5 minutes.  Frozen berries take s little longer.  Set aside amd keep warm.

Combine cooked and mashed sweet potato (or pumpkin) in large bowl with cornmeal, baking powder, salt, cinnamon and ginger.  Whisk in milk, oil, and 2 Tbl molasses.  Add flours and stir until just combined.

Using electric mixer on high speed, beat the egg white until stiff peaks form.  Once whipped, gently whisk 1/3 of this mixture into batter to lighten it.  Using rubber spatula, gently fold the remaining egg whites into the batter, mixing just until incorporated.  Bake on waffle iron.
Makes 6 waffles.
Serve with reserved blueberry sauce.

Whole Grain Waffle with Cherry Sauce

From Shirley Evans

380 calories per serving
5 g total fat/ 1 g saturated fat
456 mg sodium
6 g dietary fiber
12 g protein



Cherry Sauce:

1 can sweet dark pitted cherries in syrup
2 tsp cornstarch
1/2 tsp cinnamon
In small saucepan, heat over medium heat, stirring constantly, until mixture thickens, about 1 minute . Set aside until ready to use.

Waffles:

2 cups white whole wheat flour (I use King Arthur unbleached white whole wheat--light & mild)
1/2 cup fine oatmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
3 large eggs
1/4 c. packed light brown sugar
2 c. buttermilk
1 Tbl. canola oil or extra-virgin olive oil
2 tsp. vanilla

Whisk flour, cornmeal or oatmeal, baking powder, baking soda and salt in large bowlo.

Slightly beat eggs and brown sugar in medium bowl. Add buttermilk, oil and vanilla. Whisk until well blended. Add wet ingredients to dry ingredients, stirring until just combined.

Preheat belgium waffle iron. Lightly coat with cooking spray. Add enough batter to cover about
2/3 of surface. Spread evenly with a spatula. Cook until golden brown, about 4-6 minutes.

Eat immediately or to hold, transfer to a warm baking sheet and keep warm at 200 degrees until ready to serve. Do not stack.

Warm the cherry sauce over medium heat until hot. Serve with the waffles.



1

Light Crisp Waffles

From Shirley Evans

3/4 c. AP flour                        

1/4 c. cornstarch                                

1/2 tsp. salt           

1/2 tsp. baking powder        

1/4 tsp. soda                         

3/4 c. buttermilk        

1/4 c. milk                               

3 Tbs. vegetable oil          

4 eggs

1 Tbs. sugar                             

1/2 tsp. vanilla extract

Heat the oven to 200 degrees and heat the waffle iron. Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside.

In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.

Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.

Pour the batter onto the hot waffle iron and cook until the waffle is crisp and nutty brown. Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don’t stack them). When all the waffles are cooked, serve immediately.