Whole-Grain Waffles with Cherry Sauce

5 Reviews
From: EatingWell Magazine January/February 2010

Cornmeal adds appealing texture to these waffles and hot cherry sauce is a tasty, nutrient-rich alternative to maple syrup. Any fine cornmeal works in the recipe. If you want to use whole-grain cornmeal, look for finely ground cornmeal labeled “whole-grain” or “stone-ground” in the natural-foods section of the supermarket or at natural-foods stores.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Cherry Sauce
  • 2 cups fresh or frozen (not thawed) pitted cherries (10-ounce package)
  • 1/4 cup water
  • 1/4 cup honey
  • 2 teaspoons cornstarch
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • Waffles
  • 2 cups white whole-wheat flour (see Note)
  • 1/2 cup fine cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup packed light brown sugar
  • 2 cups low-fat or nonfat buttermilk
  • 1 tablespoon extra-virgin olive oil or canola oil
  • 2 teaspoons vanilla extract

Preparation

  • Active

  • Ready In

  1. To prepare cherry sauce: Combine cherries, water, honey, cornstarch, lemon juice and vanilla extract in a small saucepan. Bring to a boil over medium heat and cook, stirring occasionally, until the mixture thickens, about 1 minute. Set aside.
  2. To prepare waffles: Preheat oven to 200 °F; place a large baking sheet on the center rack.
  3. Whisk whole-wheat flour (see Measuring Tip), cornmeal, baking powder, baking soda and salt in a large bowl. Lightly beat eggs and brown sugar in a medium bowl. Add buttermilk, oil and vanilla; whisk until well blended. Add the wet ingredients to the dry ingredients, stirring until just combined.
  4. Preheat a Belgian-style waffle iron. Lightly coat it with cooking spray. Add enough batter to cover about two-thirds of the surface (about 2/3 cup); distribute evenly with a spatula. Close and cook until golden brown, 4 to 5 minutes. Transfer the waffles to the baking sheet to keep warm until ready to serve; do not stack. Repeat with the remaining batter, using more cooking spray as needed. Warm the cherry sauce over medium heat until hot and bubbling; serve with the waffles.
  • Make Ahead Tip: Prepare the sauce (Step 1), cover and refrigerate for up to 3 days. To serve, gently reheat. Tightly wrap the waffles and refrigerate for up to 3 days or freeze for up to 3 months. Reheat in the toaster.
  • Equipment: Belgian-style waffle iron
  • Ingredient note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com.) Store it in the freezer.
  • Measuring tip: We use the “spoon and level” method to measure flours. Here's how it is done: Use a spoon to lightly scoop flour from its container into a measuring cup. Use a knife or other straight edge to level the flour with the top of the measuring cup.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: one 6-inch Belgian waffle & 1/4 cup sauce
  • Per serving: 380 calories; 5 g fat(1 g sat); 6 g fiber; 74 g carbohydrates; 12 g protein; 17 mcg folate; 65 mg cholesterol; 34 g sugars; 0 g added sugars; 239 IU vitamin A; 2 mg vitamin C; 144 mg calcium; 6 mg iron; 526 mg sodium; 346 mg potassium
  • Nutrition Bonus: Iron (35% daily value)
  • Carbohydrate Servings: 5
  • Exchanges: 2 1/2 starch, 1/2 fruit, 2 other carbohydrate, 1 fat

Reviews 5

July 17, 2016
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By: EatingWell User
Comment on the cherry sauce Sour cherries in season so wanted something other than pie. Feel that use of honey is too strong a taste..overwhelmes the cherries. Would try again with half plain sugar half maple syrup? Or maybe just sugar. After the time spent pitting, it was a disappointment Cons: Honey is overpowering
November 13, 2011
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By: EatingWell User
Not very tasty waffles It's almost hard to explain, but it wasn't very tasty. I felt like I kept adding fruit and sauce to mask the flavor of the waffles. Which I felt was defeating the purpose of having a healthy breakfast. It's not your light and fluffy waffles. They are thick, chewy, dry and almost a cardboard like taste. Definitely will never make this recipe again. Pros: Healthy Cons: Not very tasty, dry
January 30, 2011
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By: T. Allen Morgan
Not for the faint of heart The sauce is delicious and a definite keeper; not sugary sweet like so many others I've made. Any type of frozen berry works in it. The waffles on the other hand tasted quite a bit like I imagine particle board tastes--and that was after letting the batter rest for 15 minutes to hydrate the mixture. I love hearty, dense breads and this was too much for me. Unless you REALLY like fibery-tasting things, these may be too much for you. Pros: Delicious Sauce Cons: Waffles are a little intense
July 08, 2010
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By: EatingWell User
Awesome recipe. I always have used whole wheat flour in waffle recipes, and reduced the fat in regular recipes too, but finally gave up on waffles because they were always too dry to be tasty if I had modified recipes to be also made healthfully. This recipe solved my problems! And the cherry sauce is YUM! Good job!!
July 03, 2010
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By: EatingWell User
I realized my cherries had spoiled, so I substituted blueberries instead. We really liked the recipe and will try it next time with the cherries. We use a lot of topping, so I might double it in the future to be sure there is enough fruit. This will probably be my go-to waffle recipe since it uses white-wheat flour and is healthier than the recipe I have with regular white flour. The heartier flavor works well with the fruit topping.