While roaming around the farmers' market last Sunday, I noticed a table with a few cartons of berries. Even though every other booth had berries, I headed over to see what the seller had because two things were apparent: he was only selling berries and the berries must have been delicious- they were almost gone only a half hour after the market opened.
Blackberries, blueberries, and one lonely package of black raspberries that I hastily snatched.
There are certain things that make me have a moments pause about moving 2000 miles away from home and these black raspberries did just that. It would be around this time of year that I would go tromping through the woods by my parents's house in search of wild black raspberries. I'd look forward to it every summer and sometimes the berries wouldn't make it back to the house because my philosophy was pick 3, eat 2, eat 1 one on the way back to the house.
These waffles are pretty much my perfect lazy breakfast. I love the slightly earthy taste of rye that doesn't overpower the taste of the black raspberries. The whole wheat pastry flour helps keep these waffles light but you could always use 100% rye flour and I think they would still be wonderful.
PrintRye Waffles with Black Raspberry Sauce
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 3-4 1x
- Category: breakfast
Ingredients
- ⅔ cup rye flour
- ⅓ cup whole wheat pastry flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs
- 2 tablespoons walnut oil or melted butter
- 1 tablespoons sorghum (or molasses)
- ¼ cup greek yogurt
- ¼ cup milk
- 1 teaspoon vanilla extract
- 2 cups black raspberries
- 2 tablespoons maple syrup
- 2 tablespoon lemon juice
- ½ cup heavy whipping cream
- 2 teaspoons maple syrup
Instructions
- Preheat waffle iron and preheat oven to 200˚.
- In a bowl, combine rye flour, wheat flour, baking powder, and salt. Stir to combine. In a separate bowl, whisk together eggs, walnut oil, sorghum, yogurt, milk, and vanilla extract. Pour into dry ingredients and stir until combined.
- Pour a ¼ of the batter into a waffle iron and cook according to iron's instructions (usually 3-4 minutes for my iron). Remove from iron and place on a baking tray. place tray in oven and keep waffles warm while making the rest.
- While waffles cook, combine black raspberries, maple syrup, and lemon juice in a small sauce pan. Bring to a boil and reduce to a simmer. Continue to simmer until ready to use.
- In a bowl, enthusiastically whisk heavy cream until it becomes whipped cream. Whisk in maple syrup.
- Serve waffles with a few spoonfuls of black raspberries and a dollop of whipped cream.
Emily Botto says
Yummm, these look delicious!
Jaclyn Larisa says
Waffles with whipped cream is something I need to indulge in more often! Yum!
Eileen says
I'm jealous! We can practically never find black raspberries. I don't know how you had the willpower to actually cook them, either! Mine would have been gone by the time I got home. 🙂
Alex @ delicious-knowledge.com says
Yum! I got a big tub of blackberries from the farmer's market last weekend and they were gone in under 5 minutes after purchasing. I had so many fun ideas for them, but they didn't last once they got in the house. They were the best ever! Still warm from the sun, perfect for summer. Next time, I'm getting two cartons so I can enjoy ASAP and make these waffles. Alex @ Delicious Knowledge
Kasey says
This looks like my kind of breakfast. I also have some sorghum that I picked up in Louisville a few months back, and I'd love to try it with these waffles! Beautiful, as always, Erin.
Pamela @ Brooklyn Farm Girl says
This looks like such a great breakfast (or dinner!), I especially love that raspberry sauce. Looks really great, you're making me jealous!
HalfBakedHarvest says
I want these for dinner! They look perfect! I love summer berries!
Consuelo Morcillo says
These would be wonderful with some freshly picked juicy cherries on top (it's not blackberry season here :((), as they go fantastic with rye! They look amazing, lovely recipe xx
Joanne (eats well with others) says
I need to start cooking/baking more with some of my more off-kilter flours! These waffles sound like such a lovely place to start. Unfortunately, I don't think we get black raspberries here in the northeast...so red will have to suffice!
nessa says
Mmmmm...I want these now!
Jennifer @ Delicieux says
I'm not normally a waffle lover, but these look so tempting and I am sure will change my opinion on waffles 🙂
rvank says
What a fantastic waffle recipe! I am loving everything about it.
Tracey says
These were so yummy! We used all rye flour and subbed pure maple syrup for the molasses and reg yogurt for the Greek yogurt. Even my kids ate them! (we didn't do the blackberries but that sounds yummy too!)
Marilyn says
I was looking for a recipe using rye flour for waffles and came across yours. I used all rye flour, maple syrup for sweetner and sour cream in place of the yogurt and milk. The batter was a little thicker due to my subs but I added a few tsp. of water and that corrected it. These were very good with just maple syrup and walnuts on top. Thank you for a great recipe.
★★★★★