Rye Waffles With Black Raspberry Sauce
These Black Raspberry Waffles are a delightful treat that perfectly blend the nutty flavors of rye flour with the sweetness of fresh black raspberries. Each bite is a symphony of textures, from the crispy edges of the waffle to the juicy burst of berries. Topped with a generous dollop of maple-sweetened whipped cream, these waffles make for a decadent and comforting breakfast or brunch option.
— Constant Cookbook
Ingredients
- ⅔ cup rye flour
- ⅓ cup whole wheat pastry flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs
- 2 tablespoons walnut oil or melted butter
- 1 tablespoons sorghum (or molasses)
- ¼ cup greek yogurt
- ¼ cup milk
- 1 teaspoon vanilla extract
- 2 cups black raspberries
- 2 tablespoons maple syrup
- 2 tablespoon lemon juice
- ½ cup heavy whipping cream
- 2 teaspoons maple syrup
Instructions
- Preheat waffle iron and preheat oven to 200˚.
- In a bowl, combine rye flour, wheat flour, baking powder, and salt. Stir to combine. In a separate bowl, whisk together eggs, walnut oil, sorghum, yogurt, milk, and vanilla extract. Pour into dry ingredients and stir until combined.
- Pour a 1/4 of the batter into a waffle iron and cook according to iron's instructions (usually 3-4 minutes for my iron). Remove from iron and place on a baking tray. place tray in oven and keep waffles warm while making the rest.
- While waffles cook, combine black raspberries, maple syrup, and lemon juice in a small sauce pan. Bring to a boil and reduce to a simmer. Continue to simmer until ready to use.
- In a bowl, enthusiastically whisk heavy cream until it becomes whipped cream. Whisk in maple syrup.
- Serve waffles with a few spoonfuls of black raspberries and a dollop of whipped cream.
Cook Time
20M
Prep Time
PT5M
Yield
3-4
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