Sunlight Cafe: Polenta Waffles with Berries

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* Exported from MasterCook Mac *

 

Polenta Waffles with Berries

 

Recipe By : Mollie Katzen, Sunlight Cafe

Serving Size : 4 Preparation Time :0:00

Categories : breakfast and brunch grains, beans and pasta

Sunlight Cafe

 

Amount Measure Ingredient -- Preparation Method

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1 3/4 cups unbleached all-purpose flour

1/4 cup polenta

1/4 teaspoon salt -- (rounded measure)

2 1/2 teaspoons baking powder

1 tablespoon sugar

3 large eggs

1 1/2 cups milk

4 tablespoons unsalted butter -- (1/2 stick) melted

2 cups berries -- (any kind)

nonstick spray

butter for the waffle iron

 

An extra benefit from making these delicious waffles is that the

berries emit an amazing aroma when they hit the hot waffle iron. It

will fill your kitchen with the best of breakfast smells! I use polenta

instead of regular cornmeal for these waffles, because its coarse grind

gives them a slightly crunchy texture.

 

You can use any kind of berry - and frozen ones work beautifully - so

you can have these any time of year. I like to use a mixture of

different types. You can buy an unsweetened frozen berry mix in most

supermarkets. Don't defrost them before adding them to the batter, but

do cut larger berries into smaller pieces. (You can do this while they

are still frozen.)

 

To keep the waffles warm, transfer them to a rack on a baking tray, and

place the tray in a 200¡ÄF oven until serving time. (The rack keeps them

crisp.)

 

Canola oil can be substituted for some or all of the butter.

 

Makes 4 servings (8 standard waffles, or 4 Belgian waffles)

Preparation time: 20 minutes

 

Preheat the waffle iron. Combine the dry ingredients in a medium-sized

bowl.

 

Break the eggs into a second medium-sized bowl and beat with a whisk

until frothy. Drizzle in the milk.

 

Add the egg-milk mixture to the dry ingredients, along with the melted

butter and the berries. Mix with decisive strokes from the bottom of

the bowl, until all the dry ingredients have been moistened. Try not to

over-mix and also try to avoid breaking the berries. You'll break some

anyway, but just do your best.

 

Lightly spray the hot waffle iron on both the top and bottom surfaces

with nonstick spray and rub on a little butter. (This is most easily

accomplished by generously buttering a chunk of bread and using it as

an edible utensil to butter the waffle iron.)

 

Add just enough batter to cover the cooking surface--approximately 1/2

cup for a standard waffle (1 cup for a Belgian waffle).

 

Cook for 2 to 3 minutes, depending on your waffle iron. Don't

over-bake-- you want it crisp and brown but not too dark. It's okay to

peek.

 

Serve hot, with your chosen toppings.

 

Source: Mollie Katzen, Sunlight Cafe

Copyright 2002 Mollie Katzen

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 254 Calories; 19g Fat (67%

calories from fat); 8g Protein; 13g Carbohydrate; 207mg Cholesterol;

455mg Sodium

Food Exchanges: 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 3 1/2 Fat

 

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