Recipe

Sweet-potato Waffles With Blueberry Syrup Recipe

	Michellem / All my dishes 2 years, 3 months ago 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. Prep:20m Cook:10m Servings:6	Michellem
	warm juicy berries make tis a treat

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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

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

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.

Frozen berries may take slightly longer to thicken.

Set aside and keep warm.

To make the waffles

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.

Drain and puree in a food processor or mash with a potato masher until smooth(I do this part by hand ).

Set aside.

If using pumpkin puree,reserve

In a small bowl, sift together the flours, cornmeal, baking powder, salt, cinnamon and ginger.

In a large bowl, whisk together soy milk, sweet potato, puree, olive oil and the remaining 2 tbs molasses.

Add flour mixture and stir just until combined.

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.

Even a small amount of fat, such as egg yolk or oil, can prevent the egg whites form whipping properly.

Once whipped, gently whisk 1/3 of the egg white into the batter to lighten it.

Using a rubber spatula, gently fold the remaining egg white into the batter, mixing just until incorporated.

Place a baking sheet in the oven and preheat to 225*

Preheat a waffle iron.

Spoon or ladle about 1/2 cup batter into the waffle iron, depending on the size of iron.

Spread evenly and cook according to your waffles directions.

If the batter thickens, thin with a little soy milk

Transfer the waffle to the baking sheet in the oven to keep warm. Repeat with the remaining batter.

Serve topped with syrup.

We like whip cream on top!

Per serving 1 waffle is 263 calories

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Comments

krumkake 2 years, 3 months ago said:
Oh, I should have had this when Maggie was here! These sound 100% delicious - gotta make these soon. I love making waffles! Thanks michellem...

notyourmomma 1 year, 3 months ago said:
Great waffle. Really good flavor and nice texture. A definite step above the norm.

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