The whole wheat waffle (or pancake) recipe comes from the cookbook, Set for Life. The berry compote recipe was found on the back of a blueberry pancake mix distributed by Augason Farms. It's a delicious, healthy breakfast!
Whole Wheat Pancakes or Waffles
1 cup whole wheat flour
2 tsp. baking powder
1/4 tsp. salt
1 T. sugar or honey
1 beaten egg
1 T. oil
1 cup skim milk
Mix dry ingredients. Add egg, honey (unless you are using sugar), oil and milk, stirring just until flour is moistened. Batter will be slightly lumpy. Bake immediately on a hot griddle or waffle iron.
Tiff's Tips: I always double this recipe for my family and it is just enough for all 6 of us. This could always be made into a dry mix ahead of time for a quicker breakfast prep. Just label your mix with the other (wet) ingredients.
1 1/2 cups orange juice
3 T. honey
1 tsp. vanilla extract
3-4 cups of berries, frozen or fresh (blueberries, blackberries, or raspberries)
The recipe calls for 1 cup blueberries, 1 cup blackberries, and 2 cups raspberries. However, I have done it using all frozen blueberries and thought it was delicious (I have even tried just using 3 cups of berries and thought it was still plenty. I may try it with raspberries once mine start producing in the garden.
2-3 tsp. cornstarch
3 tsp. orange juice
Dissolve cornstarch into 3 tsp. orange juice, mixing until dissolved. Set aside.
Combine the 1 1/2 cups of orange juice, honey, and vanilla in a medium saucepan. Bring to a boil over high heat. Cook for 2 minutes, or until honey has dissolved.
Add berries (if using raspberries fold them in at the last right before serving) and cook for 2-5 minutes (depending on if they are fresh or frozen). Then add cornstarch until the mixture slightly thickens, about 2 minutes. Remove from heat and serve warm.
Tiff's Tips: This berry sauce would also be yummy if served with a scoop of vanilla yogurt on top of the pancake or waffle. This recipe makes enough for my family with some leftovers!