Blackberry Sauce for Waffles
Generally, I like to top our waffles or pancakes with blueberry sauce when I have time to add that something extra to our breakfast.
Hubby really loves blackberries, though, and it is just as easy to make sauce with frozen or fresh blackberries. Frozen blackberries, as well as other frozen fruits, give up their juice more easily than fresh fruits, so it is not a concession at all to buy them from the freezer section of your grocery. Fresh berries are rather expensive, even when in season, and I don’t buy too many of them.
We love having a special family-style breakfast on Saturday morning, when no one has to rush off to work or anywhere else. My daughters love to make the waffles or pancakes, and I can step back and supervise without putting out much effort at all!
The health benefits of blackberries (as with most berries) are numerous. They are chock-full of antioxidants, have high Vitamin E content, Vitamin C, phenolic acid, folate, and tons of other good stuff. Blackberries help fight infections, can reduce heart risk, and are high in fiber. Click the link below to read about more benefits and more details:
Cheryl’s Blackberry Topping for Waffles
1 c. frozen blackberries
1/2 c. sugar
1 T. cornstarch
1 t. lemon juice
1 c. water
In a medium saucepan (not over heat), combine the sugar and cornstarch. Add the blackberries and stir so they are coated. Turn the stove on and heat slowly, allowing the berries to release their juice. As they “juice up,” add the lemon juice and water. If it starts to bubble, turn it down to low and stir constantly. (A little more water might be required if it gets too thick.) The cornstarch will thicken everything up as it cooks.
Pour this warm blackberry topping over fresh waffles or pancakes.
Below is my recipe for waffles, which I usually triple when making a breakfast for the whole family:
Homemade Waffles
1 egg
3/4 c. milk
2 T. cooking oil
1 c. flour
1 T. sugar
1 T. baking powder
1/2 t. salt
Combine everything with a whisk and pour into your waffle iron, about 2/3 c. at a time.
Add comment April 18th, 2007