Cornmeal Waffles with Strawberry Compote


These make a delicious sweet and healthy treat served with a dollop of yogurt. Or, try making the waffles without the honey and serving with a savory mushroom sauce. Makes 6.

Strawberry Compote
1.5 lbs frozen strawberries, hulled
1/2 cup honey
2 teaspoons fresh lemon juice
Pinch of salt

Waffles
1 1/4 cups whole-wheat flour
3/4 cup cornmeal
4 tsp baking powder
1 tsp salt
2 TB honey
3 large eggs
1 tsp vanilla extract
1 stick butter, melted and cooled

Place berries, honey, lemon juice, and salt into a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook until strawberries have softened and juices have begun to reduce and start to thicken, about 10 to 20 minutes. Let cool while you make the waffles.

Preheat oven to 200F. Whisk together flour, cornmeal, baking powder and salt in a large bowl. In another small bowl, whisk honey, eggs, buttermilk, vanilla and melted butter. Pour the liquid ingredients into the dry and whisk until smooth. Make waffles according to manufacturer's directions. Keep waffles warm in the oven while you make the rest. Serve waffles with compote and yogurt.

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