Whole Grain Waffles with Blackberry Sauce

Whole Grain Waffles with Blackberry Sauce
Breakfast
Adapted from Eating Well Magazine Feb. 2010
Servings: 6
Jan. 16, 2010

My notes: this was a big breakfast! I could easily be satisfied with half a serving. I served this as a Saturday brunch. EW used cherries in their sauce. Any fruit would certainly work. Very filling with the whole grains.

Blackberry sauce:
2 Cups fresh or frozen blackberries
¼ c water
¼ Cup honey
2 Teaspoons cornstarch
1 teaspoon lemon juice
1 Tablespoon vanilla

Waffles:
2 Cups white whole-wheat flour
½ Cup fine cornmeal
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
¼ Cup packed light brown sugar
2 Cups lowfat buttermilk or sour milk (1 Tablespoon vinegar per 1 Cup milk, let sit for 5 minutes to sour)
1 Tablespoon olive oil or canola oil
1 Tablespoon vanilla

For sauce: Combine all sauce ingredients in a sauce pan over med heat and cook, stirring occassionally until thicked (about 1 minute)

For waffles: Whisk together flour, cornmeal, soda, baking powder, and salt. Beat eggs and brown sugar in separate bowl. Add buttermilk, oil, and vanilla to egg mixture and whisk. Pour egg mixture into flour mixture and stir until just combined. Lightly coat hot waffle iron with cooking spray. Spread 2/3 Cups of batter over waffle iron and cook until golden (4-5 min.). Serve with ¼ Cup of sauce.
Cal 380; 5 g fat; 74 mg chol; 74 g carb; 12 g protein; 6 g fiber