Gluten-Free Waffles With Blackberry Topping
Indulge in a delightful breakfast treat with these fluffy gluten-free waffles drizzled with a lusciously sweet blackberry topping and a dollop of whipped cream. The blend of fresh blackberries and honey creates a rich, fruity syrup that perfectly complements the golden waffles, making each bite a burst of flavor. Enjoy these waffles warm, embracing the harmony of textures and tastes in every mouthful.
— Constant Cookbook
Ingredients
- 18 oz. fresh blackberries
- 1/2 cup honey
- 2 to 3 Tbs. water
- 1 packet Ad Hoc gluten-free waffle and pancake mix
- 1 egg
- 5 Tbs. unsalted butter, melted and cooled slightly
- 1 1/4 cups milk
- Sweetened whipped cream for serving
Instructions
- In a saucepan over medium-high heat, combine the blackberries and honey and bring to a simmer. Cook, stirring occasionally, until the fruit has broken down slightly and the mixture looks like a loose jam, 10 to 12 minutes. Add the water as needed, 1 Tbs. at a time, until the mixture reaches a syrupy consistency.
- In a large bowl, whisk together the mix, egg, butter and milk until the batter is almost smooth; do not overbeat. Let stand for 5 minutes.
- Preheat a Belgian waffle maker according to the manufacturer’s instructions. Pour a heaping 1/3 cup batter into each well of the waffle maker and cook according to the manufacturer’s instructions.
- Serve the waffles warm, topped with the blackberry topping and sweetened whipped cream. Makes about 8 waffles and 3 cups blackberry topping.
- Williams-Sonoma Kitchen
Comments
No comments found.