Sweet-potato Waffles With Blueberry Syrup |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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These waffles are so good they will melt in your mouth. The spices and juicy berries make these a wonderful breakfast treat. The syrup will keep in the refrigerator. Any leftover waffles can be frozen and popped in the toaster for another day. Ingredients:
for the syrup |
1 1/2 cups fresh or frozen blue berries |
2 tbs. water,if using fresh berries |
1tbs fresh lemon juice |
1tsp. grated lemon zest |
1 tbs. dark honey |
3 tbs light molasses |
pinch of ground cloves |
for the waffles |
1/3 cup peeled and diced sweet potato, or 1/4 cup canned pumpkin puree |
3/4 cup plain all purpose flour |
1/4 cup whole wheat flour |
1/4 cup cornmeal,preferably stone-ground |
1tbs baking powder |
1/2 tsp salt |
1/8 tsp ground ginger |
1/8 tsp cinnamon |
1 cup plain soy milk |
2 tbs olive oil |
1 egg white |
Directions:
1. To make the syrup, in a saucepan, combine the blueberries, water(if using), lemon juice and zest, honey, 1 tbs of the molassess, and cloves
2. Bring to a boil over medium high heat, then reduse the heat to low. cover and simmer until berries burst and the juices are slightly thickened, about 5 min.
3. Frozen berries may take slightly longer to thicken.
4. Set aside and keep warm.
5. To make the waffles
6. If using sweet potato, bring a small saucepan half full of water to a boil. Add the sweet potato, return to a boil, then reduce the heat to medium low and simmer until tender, about 10 minutes.
7. Drain and puree in a food processor or mash with a potato masher until smooth(I do this part by hand ).
8. Set aside.
9. If using pumpkin puree,reserve
10. In a small bowl, sift together the flours, cornmeal, baking powder, salt, cinnamon and ginger.
11. In a large bowl, whisk together soy milk, sweet potato, puree, olive oil and the remaining 2 tbs molasses.
12. Add flour mixture and stir just until combined.
13. Using and electric mixer on high speed, beat the egg white until stiff peaks form. Make sure that the mixing bowl and beaters are spotlessly clean and free of fat.
14. Even a small amount of fat, such as egg yolk or oil, can prevent the egg whites form whipping properly.
15. Once whipped, gently whisk 1/3 of the egg white into the batter to lighten it.
16. Using a rubber spatula, gently fold the remaining egg white into the batter, mixing just until incorporated.
17. Place a baking sheet in the oven and preheat to 225*
18. Preheat a waffle iron.
19. Spoon or ladle about 1/2 cup batter into the waffle iron, depending on the size of iron.
20. Spread evenly and cook according to your waffles directions.
21. If the batter thickens, thin with a little soy milk
22. Transfer the waffle to the baking sheet in the oven to keep warm. Repeat with the remaining batter.
23. Serve topped with syrup.
24. We like whip cream on top!
25. Per serving 1 waffle is 263 calories
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