Made With Whole Grains

Buckwheat Waffles with Blueberry Compote

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Buckwheat Waffles with Blueberry Compote
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
726
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories726 kcal(35 %)
Protein17.1 g(17 %)
Fat38 g(33 %)
Carbohydrates78 g(52 %)

Ingredients

for
8
For the compote
14 ozs frozen Blueberries
lemons (zested)
1 Tbsp sugar
1 tsp Vanilla
vanilla pudding mix
For the light waffles
9 ozs soft butter
6 ozs sugar
2 tsps Vanilla
4 medium eggs
10 ozs Pastry flour
2 tsps Baking powder
5 ozs milk
For the buckwheat waffles
6 ozs Pastry flour
7 Tbsps Buckwheat flour
1 tsp salt
34 ozs water
3 medium eggs
7 ozs Sour cream
How healthy are the main ingredients?
BlueberrySour creamsugarsugarlemonegg

Preparation steps

1.

For the compote, mix blueberries, lemon zest, sugar, vanilla and 1/2 cup water in a saucepan and heat to a boil. Add vanilla pudding powder to blueberry mixture, simmer and stir until smooth and thickened. Let compote cool.

2.

For the light waffles, beat butter until creamy and gradually stir in sugar, vanilla and egg. Mix flour with baking powder and stir into butter mixture alternately with the milk.

3.

For the buckwheat waffles, mix flour, buckwheat flour, salt, water, eggs and sour cream to a smooth batter.

4.

Lightly grease and preheat waffle iron and fry batters in portions into waffles. Let waffles cool on a wire rack.

5.

Serve the waffles with the blueberry compote.