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Rye Waffles with Black Raspberry Sauce

  • Author: Erin Alderson
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 3-4 1x
  • Category: breakfast

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Ingredients

  • 2/3 cup rye flour
  • 1/3 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 2 tablespoons walnut oil or melted butter
  • 1 tablespoons sorghum (or molasses)
  • 1/4 cup greek yogurt
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups black raspberries
  • 2 tablespoons maple syrup
  • 2 tablespoon lemon juice
  • 1/2 cup heavy whipping cream
  • 2 teaspoons maple syrup

Instructions

  1. Preheat waffle iron and preheat oven to 200˚.
  2. 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.
  3. Pour a 1/4 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.
  4. 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.
  5. In a bowl, enthusiastically whisk heavy cream until it becomes whipped cream. Whisk in maple syrup.
  6. Serve waffles with a few spoonfuls of black raspberries and a dollop of whipped cream.