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December 13, 2010

Image courtesy of A Dash of Sass

By Brianne Harrison

There’s something about the cold winter months that makes me crave really comforting foods that hark back to my childhood (and I’m certainly not alone in that). Foods like pancakes, warm muffins, and waffles heaped with fruit sauce just make me happy, and if they help me use up ingredients I’ve had lying around for a little while (like buttermilk and some leftover pie filling, in this case), so much the better!

Whole Wheat Waffles with Pear, Apple, and Cranberry Fruit Sauce

For the waffles

2 cups whole wheat flour (I used white whole wheat, which is less bitter than the usual whole wheat flour)

½ tsp salt

2 T sugar

1 ½ tsp baking soda

1 ¾ cup buttermilk*

2 eggs, separated

4 T butter, melted

½ tsp vanilla

Combine dry ingredients in a large bowl. In a separate bowl, mix the buttermilk and egg yolks. Stir in the butter and vanilla. Stir the wet ingredients into the dry ingredients until combined.

Beat the egg whites with a whisk or electric mixer until they hold stiff peaks. Fold them gently into the batter.

Spread a ladleful of batter onto a preheated waffle iron and bake until done. Keep waffles warm in a 200 degree oven until you’re ready to serve them.

*If you don’t feel like buying buttermilk just for this recipe, you can make your own fairly easily by combining 1 ¾ cup regular milk with 2 T white vinegar. Let the mixture stand for 10 minutes before using. Plain yogurt also works well in place of buttermilk.

For the fruit sauce

2 pears, peeled, cored, and cut into 8 pieces each (or diced, if you want the pieces very small)

2 apples, peeled, cored, and cut into 8 pieces each (or diced)

1 cup cranberries, picked over and rinsed

½-3/4 cup sugar, depending on how sweet you want this

½ tsp cinnamon

½ tsp allspice

1 T flour

Combine all ingredients in a bowl and let stand 10-15 minutes to start drawing out the juices.

Place the fruit mixture in a saucepan and bring to a boil over medium heat, stirring often and adjusting the heat to ensure it doesn’t burn. Reduce the heat to low and simmer until the cranberries pop and the juices have thickened, about 10 minutes. Serve warm with the waffles.

The waffles are also great with Cranberry and Pear Compote or homemade Cranberry Sauce

Healthy Roundup

Whole wheat flour is a rich source of B-vitamins, vitamin E, and protein. It also contains more trace minerals and dietary fiber than regular white flour, which makes you feel fuller longer.

Cranberries have been credited with having anti-cancer and anti-inflammatory properties. Studies have suggested that cranberries may help prevent prostate, breast, colon, and lung cancers, and their anti-inflammatory properties could help treat such conditions as rheumatoid arthritis and ulcerative colitis. Cranberries are also rich in vitamins, minerals, antioxidants, probiotics, flavonoids, and fiber. In addition, a compound in cranberries known as proanthyocyanidine can prevent plaque formation on teeth.

Apples contain phytonutrients that can help regulate your blood sugar as well as dietary fiber, which helps you feel fuller longer. A flavanoid found in apples has been credited with helping to protect post-menopausal women from osteoporosis, and it may also increase bone density. Other flavanoids in these popular fruits may help prevent certain cancers and Alzheimer’s disease.

Like apples, pears contain a fair amount of dietary fiber, as well as vitamins C and K, and copper. Vitamin C functions as an antioxidant and can boost your immune system by stimulating white blood cells.

One Comment leave one →
  1. December 13, 2010 9:41 am

    I love waffle, too. They are so easy to make and so filling. My son always love warm syrup over this hot waffle 🙂 Thanks for sharing the recipe 🙂

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