whole wheat waffles with warm berry blast
👨🍳 Chefy Tip: Fold wet into dry until just combined — overmix and the bran tears gluten strands, making the waffles dense. Cook in a fully preheated and greased waffle iron; if the batter sticks, the surface wasn't hot enough. 🍳 Chefy Tip: Finish the sauce with the last half of the strawberries off heat — folding in fresh fruit at the end preserves their shape and color.
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Ingredients
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Whisk flour, baking powder, and salt in a large bowl. In a separate bowl whisk eggs, milk, butter, maple syrup, and vanilla. Fold wet into dry until just combined — do not overmix.
Cook batter in a greased preheated waffle iron 4-5 minutes per waffle until golden and crispy. While waffles cook, simmer blueberries, raspberries, half the strawberries, and lemon juice over medium heat 5-6 minutes until berries burst and sauce thickens.
Stack two waffles per plate. Top with warm berry compote, fresh strawberries, a dollop of Greek yogurt, and a drizzle of maple syrup. Serve immediately.
Blueberries are among the most antioxidant-dense foods on the planet, containing high levels of anthocyanins linked to improved brain function, reduced oxidative stress, and lower risk of heart disease. Eating them warm in a compote actually increases the bioavailability of these compounds.