Breakfast Waffles

Breakfast Waffles

With Whipped Cream, Thanksgiving cranberry sauce, and fresh berries

(serves 2 large portions)

After a long and savory Thanksgiving, the best thing to do is eat…more! Okay, this looks heavy but has buckwheat flour and fresh berries. It is filling and fresh and DELICIOUS!

pancake batter:

1/2 cup flour

1/2 cup buckwheat/wholewheat flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 tablespoon sugar

2 eggs

2 tablespoons butter

6 ounces whole milk


1 cup heavy cream

1 teaspoon vanilla

1/4 cup cranberry sauce

1/2 cup fresh raspberries

1/2 cup fresh blackberries

1/2 cup seedless grapes, halved

1/2 cup fresh blueberries

2 teaspoons powdered sugar

Mix dry ingredients then add in wet ingredients.  Once batter is fully incorporated (do not overmix–just mix until there is no flour remaining in the bottom of the bowl). Allow to rest for 5 minutes.

Heat a waffle iron for about 5 minutes then pour half of the rested batter in.  Close and heat 3-4 minutes until waffle is golden brown and pulls away easily from mold. Repeat with remaining batter.

In a large bowl beat heavy cream and vanilla until soft peaks form and just set. Do not overmix–whipped cream is perfect once those peaks set and hold.

To assemble: top waffles with whipped cream, cranberry sauce, and mixed fresh berries. Sprinkle each with a teaspoon of powdered sugar. Enjoy delicious and sweet waffles!


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