• 6servings
  • 60minutes
  • 380calories

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Ingredients Jump to Instructions ↓

  1. 2 cup(s) (10-ounce package) fresh or frozen (not thawed) pitted cherries

  2. 1/4 cup(s) water

  3. 1/4 cup(s) honey

  4. 2 teaspoon(s) cornstarch

  5. 1 teaspoon(s) lemon juice

  6. 1 teaspoon(s) vanilla extract

  7. 2 cup(s) white whole-wheat flour (see Tips & Techniques)

  8. 1/2 cup(s) fine cornmeal

  9. 1 1/2 teaspoon(s) baking powder

  10. 1/2 teaspoon(s) baking soda

  11. 1/4 teaspoon(s) salt

  12. 2 large eggs

  13. 1/4 cup(s) packed light brown sugar

  14. 2 cup(s) low-fat or nonfat buttermilk

  15. 1 tablespoon(s) extra-virgin olive oil or canola oil

  16. 2 teaspoon(s) vanilla extract

Instructions Jump to Ingredients ↑

  1. To prepare cherry sauce: Combine cherries, water, honey, cornstarch, lemon juice, and vanilla extract in a small saucepan. Bring to a boil over medium heat and cook, stirring occasionally, until the mixture thickens, about 1 minute. Set aside.

  2. To prepare waffles: Preheat oven to 200°F; place a large baking sheet on the center rack.

  3. Whisk whole-wheat flour (see measuring tip), cornmeal, baking powder, baking soda, and salt in a large bowl. Lightly beat eggs and brown sugar in a medium bowl. Add buttermilk, oil, and vanilla; whisk until well blended. Add the wet ingredients to the dry ingredients, stirring until just combined.

  4. Preheat a Belgian-style waffle iron. Lightly coat it with cooking spray. Add enough batter to cover about two-thirds of the surface (about 2/3 cup); distribute evenly with a spatula. Close and cook until golden brown, 4 to 5 minutes. Transfer the waffles to the baking sheet to keep warm until ready to serve; do not stack. Repeat with the remaining batter, using more cooking spray as needed. Warm the cherry sauce over medium heat until hot and bubbling; serve with the waffles.

  5. Carb Servings: 2 1/2 starch, 1/2 fruit, 2 other carbohydrate, 1 fat Carbohydrate Servings: 4 1/2 Nutrition Bonus: Iron (35% daily value).


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