Waffles. Harder to clean the dishes, but everyone knows they’re way better than pancakes. Everyone loves a crispy, fluffy waffle in the morning. Don’t get me wrong, I still love a good pancake. But if waffles are an option, they almost always win.
Unfortunately, waffle irons are fairly obnoxious to clean, and we didn’t even own one while I was growing up. But now that I have an iron of my own, I’m working towards waffles at least once week! It’s necessary.
I’m a big enthusiast of breakfast for dinner- I offer it as option to my husband nearly every night- he declines far too often. Basically, breakfast food is my favorite food, and a good waffle is near the top of my list. Whether it’s a savory or sweet version, I’m in.
So today I’ve got a great recipe for classic waffles, plus a super easy berry compote to serve right on top- today I’m going for a sweet version. If you know me, you probably know I’m not usually big on fruit. But if you cook down berries with sugar and lemon juice, it really turns into something even better than maple syrup. These waffles are perfect with just a little bit of butter, and the warm berry compote poured over the top- you won’t miss the syrup at all!
I actually just used these berries a few days before to make triple berry orange scones, and I was able to (for once in my life) effectively use the leftover berries for this amazing dish instead of wasting them! You can use any berries that you want, whatever looks good in your grocery store that week, or you can even add in some stone fruit or apples for something more hearty.
Enjoy!
Classic Waffles & Berry Compote
Ingredients
For the Waffles
- 2 cups flour
- 2 tbs. sugar
- 4 tsp. baking powder
- Pinch of salt
- 2 eggs
- 1 3/4 cups milk
- 2 tsp. vanilla extract
- 1 stick butter melted
For the Berry Compote
- 2 cups berries chopped to even sizes
- 2 tbs. sugar
- Juice from 1/2 lemon
- 1 tsp. cornstarch
Instructions
For the Waffles
-
Preheat your waffle iron
-
In a large bowl, mix together the flour, sugar, baking powder, and salt.
-
In a medium bowl, whisk together the eggs, milk, and vanilla
-
Add the wet ingredients into the dry mixture, stir until just combined. Stir in the melted butter.
-
Spray your iron with non-stick spray, and cook batter according to your waffle iron's instructions.
For the Berry Compote
-
In a medium saucepan, add the berries, sugar, lemon juice, and cornstarch. Stir to combine.
-
Cook on low-medium heat for 15 minutes, or until the berries have softened, and the sauce has thickened.
-
Store in an airtight container in the fridge for one week.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Leave a Reply