My kids love having breakfast for dinner. They think it is so much fun. A few weeks ago I found this recipe for Buttermilk Waffles with a fresh strawberry topping in Shape Magazine and I ripped it out because I really wanted to try it. It comes from Ellie Krieger, whom I absolutely love, because her recipes are healthy and they always turn out to be very delicious. Plus, she uses mostly low-fat buttermilk instead of a ton of oil or butter, which is something I do all the time when I make quick breads or muffins. I also really liked that she only used honey to sweeten the waffles as well as the topping.
I made the topping a few days in advance when I was cutting up strawberries for something else and I am glad I did because I think it tasted great chilled. I doubled the recipe for the waffles, so that I could freeze some for a quick breakfast option on school days and I was really glad that I did that too. These were yummy and the sauce was perfect with the waffles.
Buttermilk Waffles with Strawberry Topping
by Ellie Krieger via Shape Magazine
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
2 Tablespoons toasted wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 1/2 cups low-fat buttermilk
1 Tablespoon canola oil
1 tablespoon honey
1/4 teaspoon vanilla extract
Strawberry Topping, recipe follows
confectioners' sugar, optional
In a medium bowl, whisk together the dry ingredients (flour through salt). In another medium bowl, whisk together the egg, buttermilk, oil, honey and vanilla.
Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy.
Coat the waffle iron with cooking spray. Ladle enough batter to cover 3/4's of the surface, close lid, and cook for 3 minutes or until golden brown. Repeat with remaining batter. Serve topped with strawberry mixture and an optional dusting of powdered sugar.
16 ounces strawberries, fresh or frozen (unsweetened, thawed)
1 teaspoon lemon juice
2 tablespoons maple syrup
In a medium saucepan over a low flame, stir together strawberries, lemon juice, maple syrup, and bring to a gentle boil. Reduce heat to medium-low and simmer for 5 minutes, until the liquid has thickened slightly. Flavor with additional maple syrup if desired. Remove from heat and set aside.