Cracked Wheat Waffles
Ingredients
- 1 cup all-purpose flour ⓘ
- 1 cup whole wheat flour ⓘ
- 2 tablespoons sugar ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon fine salt ⓘ
- 2 1/4 cups buttermilk ⓘ
- 2 large eggs ⓘ
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled ⓘ
- 2 tablespoons canola oil, plus more for cooking ⓘ
- 1/2 cup fine bulgur ⓘ
- Cinnamon-Allspice Butter (recipe follows) ⓘ
- Blueberry Syrup (recipe follows) ⓘ
- 8 tablespoons (1 stick) unsalted butter, slightly softened ⓘ
- 1 tablespoon honey ⓘ
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice ⓘ
Instructions
- Whisk together the flours, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Whisk together the buttermilk, eggs, butter, and oil in a separate large bowl.
- Add the flour mixture and bulgur to the buttermilk mixture and whisk until just combined.
- Let the batter rest for 15 minutes.
- Preheat the oven to 200F.
- Heat a waffle iron according to the manufacturers instructions and brush or spray with a little canola oil.
- Add the batter and cook until the waffles are golden brown, 3 to 4 minutes.
- Place on a baking sheet and keep warm in the oven while you cook the remaining waffles.
- Top each waffle with some of the spiced butter and drizzle with the blueberry syrup.
- Stir together the butter, honey, cinnamon, allspice, and salt in a small bowl until combined.
- Cover and refrigerate for at least 30 minutes and up to 2 days before serving.
- Let soften slightly before serving.
- Combine the maple syrup and blueberries in a small saucepan and bring to simmer over medium heat.
- Cook until the blueberries soften slightly and the mixture is warm, about 5 minutes.
- Serve warm.
Nutrition & Diet Analysis (per serving)
1108
kcal
55% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).