“…And in the morning, I’m makin’ Waffles!”

Posted on March 21, 2009 | No Comments

March (Mojito) Madness | Main | Something Else to Root For

buttermilk waffle with cherry almond sauce

.. with cherry-almond syrup. Yum. I won’t spend a ton of time talking about this recipe. It’s early enough where you still have time to make it if you want! You are likely to have a bag of frozen cherries in your fridge, and the other ingredients are pretty basic. Plus, it’s a great way to get some use out of that old rusty waffle maker that’s hanging out all lonely in the back of your cabinet.

I found this recipe in a recent Bon Appetit magazine. At first I didn’t think it was too entirely special, but I was wrong. Nothin’ like fluffy buttermilk waffles topped with a syrupy cherry sauce with real cherries that squish in your mouth at every bite. Not to mention the additional toppings that can also be invited to the party – nuts, whipped cream, ice cream if you want it for dessert, whatever. What you don’t need is any other syrup. This is a party where maple syrup is not on the guest list. I didn’t use the Bon Appetit waffle recipe – it was a little odd because it didn’t have eggs in it and seemed like it would be really thick. So I just made standard buttermilk waffle batter and used the syrup recipe. I bet you can substitute any frozen fruit and any type of preserve in this recipe. You could even use a different extract. For this round, I used apricot preserves since I didn’t have cherry preserves. It worked well. I think next time, I might try this recipe with cranberries and orange extract. Maybe some orange zest too. The cherries would also pair well with vanilla extract. Let me know what combinations you try and how they work!

Buttermilk Waffles w/ Cherry-Almond Sauce
Sauce adapted from Bon Appetit magazine

print recipe

ingredients

1 10-12oz bag frozen pitted dark sweet cherries (not thawed)

1 cup cherry preserves

1/2 teaspoon almond extract

1 cup unbleached flour

1/2 teaspoon salt

1 1/2 teaspoon baking powder

1 tablespoon sugar

1 cup buttermilk

3 eggs

3 tablespoons water

1/2 teaspoon vanilla extract

6 tablespoons unsalted butter, melted

instructions

Combine frozen cherries (or other fruit) and cherry preserves (or any preserve) in medium saucepan. Bring to boil over medium-high heat, stirring until cherries begin to thaw and juices form. Boil gently until sauce thickens slightly, about 3 minutes. Remove sauce from heat and stir in extract.

Heat waffle maker according to instructions. Mix flour, salt, baking powder, and sugar in bowl. In separate bowl, whisk eggs into buttermilk; add water, vanilla, and lastly, butter. Slowly add these ingredients to dry mixture and whisk just until blended. Now cook waffles according to waffle maker instructions. When finished, place waffles on plates and top with cherry sauce and whatever else you want!

As you can see, you’ll want to sop up every last drop of sauce!

March (Mojito) Madness | Main | Something Else to Root For

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“…And in the morning, I’m makin’ Waffles!”

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