Whole Wheat Waffles with Blueberry Ginger Syrup
Total Time
25 minutes
Prep Time
10 mins
Cook Time
15 mins
Rating
4.7 out of 5 stars
(13)
Ingredients
6 waffles
- 1 cup whole wheat pastry flour
- 1 cup whole wheat flour (you can also use spelt, rye, cornmeal or buckwheat)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon ground cinnamon
- 2 cups buttermilk (make your own: add 2 tablespoons of vinegar or lemon juice to 2 cups milk, and let sit for 5 minutes)
- 3 eggs
- 1 tablespoon maple syrup (or honey)
- ¼ cup (½ stick) butter, melted (original recipe called for one full stick of butter)
- ½ teaspoon vanilla extract
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Preparation
Chef’s notes
Adapted from Alice Waters’ recipe in Green Market Baking Book.
Note:
The amounts listed above for the syrup will probably make enough for the entire batch of waffles. I halved the recipe when I made it. Also, I tried substituting fresh minced ginger for the powdered ginger and the ginger flavor overwhelmed the sweet blueberries. I’d stick with powdered ginger.