Sour Cream Waffles with Cherry Sauce
Healthy, because
Even smarter
Nutritional values
Sour cream adds a delicious tart flavor to these waffles, while the cherry sauce made from fresh ripe cherries helps preven inflammation in the body.
Make an extra portion of the cherry sauce to keep in your refigerator. It goes beautifully with vanilla ice cream for dessert or yogurt and granola for a sweet breakfast.
(Percentage of daily recommendation)
| Calorie | 686 kcal | (33 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 31 g | (124 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 16.3 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 830 mg | (21 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 276 mg | |||
| Complete sugar | 52 g |
Ingredients
- For the cherry sauce
- 18 ozs fresh, ripe Cherries
- 7 ozs Currant juice (or cranberry juice)
- 2 Tbsps Acacia honey
- 1 tsp freshly grated ginger
- 1 Vanilla bean (scraped)
- ¾ tsp Carob
- 2 ozs Dark chocolate (85% cocoa)
- For the waffles
- 4 eggs
- 1 pinch salt
- 9 ozs Pastry flour
- ½ tsp cinnamon
- 4 Tbsps Whipped cream
- 7 ozs Sour cream
- 3 Tbsps sugar
- 1 tsp Baking powder
- clarified butter (for the waffle iron)
- powdered sugar (for dusting)
Preparation steps
Rinse the cherries, cut in half and remove pits. Heat the currant juice with an equal amount of water in a saucepan and add the honey, ginger and vanilla. Add the carob bean, bring to a boil and cook for 3-4 minutes, stirring occasionally. Remove from heat and add the chocolate. Stir until melted, then pour over the cherries and let cool.
For the waffles, separate the eggs and beat the whites with salt until stiff. Mix the yolks with the flour, cinnamon, cream, sour cream, sugar and baking powder and set aside for 20 minutes. Then fold in the egg whites. Pour 2-3 tablespoons of batter at a time onto a hot, buttered waffle iron and bake waffles until golden brown. Serve with the cherry sauce and dust with powdered sugar.
