Recipe from Diane Rossen Worthington. Sour cream and bananas bring rich flavor, while the oatmeal gives added texture. And while the honeycombed pockets are perfect for holding maple syrup and fruit preserves and even Nutella, you might find just a dusting of powdered sugar is all you need to sweeten them. Serve alongside some warm … Continue Reading →
Recipe adapted from Bon Appetit. Blueberry sauce: 1 pound frozen blueberries, thawed, undrained 1/2 cup plus 2 tablespoons apple juice 1/2 cup sugar 1 tablespoon cornstarch 1 tablespoon fresh lemon juice Lemon-poppy seed waffles: 11/2 cups all-purpose flour 6 tablespoons sugar 2 tablespoons poppy seeds 11/2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon … Continue Reading →
Recipe from Bon Appetit. 8 bacon slices 11/4 cups all-purpose flour 3/4 cup yellow cornmeal 21/4 teaspoons baking powder 1/2 teaspoon baking soda 2 cups buttermilk 2 large eggs 3 tablespoons pure maple syrup 1/4 cup (1/2 stick) unsalted butter, melted, cooled Additional melted butter or nonstick vegetable oil spray Additional pure maple syrup Cook … Continue Reading →
Recipe adapted from Self magazine. Vegetable oil spray 1 cup whole-wheat pastry flour 1 cup oat flour 2 tablespoons ground flax 1 tablespoon baking powder 1/4 teaspoon ground cardamom 1 teaspoon cinnamon 1/4 teaspoon salt 1 cup skim milk 1 pint blueberries 2 egg whites 2 tablespoons walnuts, chopped 2 tablespoons butter, melted Heat waffle … Continue Reading →
Recipe adapted from Self magazine. Vegetable oil spray 1 cup whole-wheat pastry flour 1 cup oat flour 2 tablespoons ground flax 1 tablespoon baking powder 1/4 teaspoon ground cardamom 1 teaspoon cinnamon 1/4 teaspoon salt 1 cup skim milk 1 pint blueberries 2 egg whites 2 tablespoons walnuts, chopped 2 tablespoons butter, melted Heat waffle … Continue Reading →