An indulgent but nutritious way to start your day (and it’s great for dessert, too!)
Serves 4 to 6
For the waffles
3 tbsp [45 ml] unsalted butter
1¼ cup [310 ml] all-purpose flour
½ cup [125 ml] whole wheat flour
½ cup [125 ml] old-fashioned oats
2 tsp [10 ml] baking powder
¼ tsp [1.25 ml] baking soda
¼ tsp [1.25 ml] ground allspice
1¼ cups [310 ml] skim milk
¾ cup [180 ml] plain Greek yogurt
1/3 cup [80 ml] honey
2 large eggs
1 tsp [5 ml] vanilla extract
For the sauce
4 oz [115 g] best-quality white chocolate
1/3 cup [80 ml] heavy cream
1 tsp [5 ml] Grand-Marnier or Cointreau (optional)
Fresh cherries, halved and pitted
Sliced toasted almonds (optional)
Melt the butter and set aside. In a large bowl, whisk together flours, oats, baking powder, baking soda and allspice. In another bowl, whisk together the milk, yogurt, honey, eggs and vanilla until smooth. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Gently fold in the melted butter. Let the batter rest for 10 minutes.
Preheat oven to 200°F [100°C]. Place a cooling rack over a baking sheet and place in the oven. Preheat and lightly grease the waffle iron. When the waffle iron is hot, pour batter into the wells of the waffle iron (fill according to the manufacturer’s instructions). Close the lid and bake until the waffle is golden and set. Carefully remove waffle from iron. Keep waffles warm as you make the rest by placing them on the rack in the oven, which will allow the waffles to keep crisp.
While the waffles are cooking, make the sauce: finely chop the white chocolate, place in a microwavable measuring cup and pour the cream over. Microwave for 2 minutes on medium-low heat, stopping and stirring thoroughly every 30 seconds to melt the chocolate and make sure it doesn’t burn. BE VERY CAREFUL as white chocolate is very sensitive to heat. When the chocolate is melted and well incorporated to the cream, stir in the Grand Marnier or Cointreau, if desired.
Serve the waffles warm with lots of cherries, white chocolate sauce and sprinkled with sliced toasted almonds.
Note: The waffles keep, well wrapped and refrigerated, for a couple of days and can easily be reheated in a toaster oven.