I saved this recipe last fall and it sort of got lost in the shuffle. Then I found it again and decided that it might make a pretty tasty Easter breakfast. While the blueberry syrup is homemade, I’d probably make it easier by using Smuckers Blueberry syrup with either fresh or canned blueberries added for “chunk.” I’m not a huge fan of molasses. I like lighter syrups, still…blueberries and sweet potatoes (or pumpkin) sound really yummy. 😀
1 1/2 cups fresh or frozen blueberries
2 tablespoons water if using fresh berries
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 tablespoon dark honey
1 tablespoon light molasses
Pinch of ground cloves
To make the syrup, in a saucepan, combine the blueberries, water (if using), lemon juice and zest, honey, 1 tablespoon molasses, and cloves. Bring to a boil over medium-high heat, then reduce the heat to low, cover and simmer until the berries burst and the juices are slightly thickened, about 5 minutes. Frozen berries may take slightly longer to thicken. Set aside and keep warm.
1/3 cup peeled and diced sweet potato, or 1/4 cup canned pumpkin puree
3/4 cup all-purpose (plain) flour
1/4 cup whole-wheat (whole-meal) flour
1/4 cup cornmeal, preferably stone-ground
1 tablespoon baking powder
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 cup plain soy milk (soya milk)
2 tablespoons light molasses
2 tablespoons olive oil
1 egg white
If using sweet potatoes, bring a small saucepan half full of water to a boil. Add the sweet potatoes, return to a boil, then reduce the heat to medium low and simmer until very tender, about 10 minutes. Drain and puree in a food processor or mash with a potato masher until smooth. Set aside. If using pumpkin puree, reserve.
In a small bowl, sift together the flours, cornmeal, baking powder, salt, cinnamon and ginger. In a large bowl, whisk together the soy milk, sweet potato puree, olive oil and 2 tablespoons molasses. Add the flour mixture and stir just until combined.
Using an electric mixer on high speed, beat the egg white until stiff peaks form. Make sure that the mixing bowl and beaters are spotlessly clean and free of fat. Even a small amount of fat, such as egg yolk or oil, can prevent the egg whites from whipping properly. Once whipped, gently whisk 1/3 of the egg white into the batter to lighten it. Using a rubber spatula, gently fold the remaining egg white into the batter, mixing just until incorporated.
Place a baking sheet in the oven and preheat to 225 F. Preheat a waffle iron. Spoon or ladle about 1/2 cup batter into the waffle iron, depending on the size of the iron. Spread evenly and cook according to the manufacturer’s instructions. If the batter thickens, thin with a little soy milk. Transfer the waffle to the baking sheet in the oven to keep warm. Repeat with the remaining batter to make 6 waffles. Serve topped with the syrup.
If you want the nutritional info, you can check out the recipe HERE on the Mayo Clinic site. Enjoy if you decide to try them! 😀