Brown Sugar Cinnamon Waffles with Blueberry-maple Sauce

 Print Friendly and PDF

These aren't just any old waffles, they are brown-sugar cinnamon waffles. They are super tasty on their own with a little butter and maple syrup, but even better served with some blueberry maple sauce (see recipe below). I love that these waffles are filled with whole grains like oatmeal and Hodgson Mill White Whole Wheat Flour. Not only are my kids thrilled to have a delicious hot breakfast, but I can start their day off with good nutrition to boot. Let’s hear it for us Moms!

Ingredients

Directions

To begin, put the oats in a food processor and mix until coarsely ground, about 30 seconds. Add the flours, milk powder, cinnamon, allspice, brown sugar, salt, baking powder and baking soda and process until everything is well-combined.

Whisk together the buttermilk, milk, eggs and melted butter in a large bowl. Add the flour mixture and whisk until it is well-combined. Lumps are perfectly acceptable.

Spray a hot waffle iron with cooking spray and start baking waffles according to your waffle iron’s directions.

If you have any leftover waffles, you can freeze them to eat later. Let the waffles cool completely, put them in a freezer bag and freeze for up to three weeks. To reheat, toast the frozen waffles in a toaster or bake in a 350o F oven for about 10 minutes or until heated through.

Blueberry-maple Sauce

  • 2 cups fresh or frozen blueberries
  • 2 Tablespoons pure maple syrup
  • 1 Tablespoon orange juice, either fresh or from the carton

Put blueberries in a small saucepan with maple syrup and orange juice. Bring to a gentle boil and reduce the heat to simmer. Stir occasionally and cook for about two minutes. Serve the sauce as-is or puree in a blender until smooth. Serve warm over brown-sugar cinnamon waffles. The blueberry-maple sauce can be refrigerated in an airtight container for up to four days.



Print this Recipe

Copyright © 2014 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401