Flaxseed Waffles With Berries And Honey Cream Recipes

BELGIAN WAFFLES WITH BERRY CREAM

Steps:

• In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in strawberries and blueberries.
• Heat Belgian or regular waffle iron (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
• In small bowl, beat eggs with electric mixer on high speed about 3 minutes or until thick and lemon colored. Beat in milk. Beat in Bisquick and granulated sugar on low speed until smooth. Gently fold in oil. Pour batter onto hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.
• Bake about 5 minutes or until steaming stops. Carefully remove waffle. Top each waffle with berry cream and additional berries.

SUGAR WAFFLES WITH BERRIES AND WHIPPED CREAM

Steps:

• Heat waffle iron. Prepare waffle mix for 2 large waffles, 4 quarters each. Add sugar to a large food storage bag and crush cubes with a small heavy-bottomed skillet or meat mallet. Add crushed cubes to prepared batter. Brush iron with melted butter. Add waffle mix and cook to waffle iron directions. Serve 1/2 a large waffle or 2 sections from your iron per person, topping with sliced berries and a rosette of whipped cream.

FLAXSEED WAFFLES WITH BERRIES AND HONEY CREAM

Steps:

• Flaxseed Waffles with Berries and Honey Cream These healthy, hearty-but still light-waffles have been on the menu since day one at the Red Stag Supper Club in Minneapolis. Chef Bill Baskin gets the flaxseeds and flour from the mill at nearby Dry Weather Creek Farm. If you'd prefer, you can use the same batter to make a batch of pancakes. The recipe will yield about twelve 4- to 5-inch cakes. makes about sixteen 4-inch waffles Whisk first 6 ingredients in large bowl to blend. Whisk milk, 1/3 cup melted butter, and eggs in medium bowl to blend. Gradually whisk milk mixture into dry ingredients. Allow batter to rest at least 30 minutes and up to 2 hours. Whisk cream and honey in large bowl until peaks form. Chill until ready to use. For waffles, spray 8-inch square (or 8-inch-diameter round) waffle iron with nonstick spray and preheat. Pour 1 cup batter (or 1 scant cup batter for round) into center and spread almost to edges. Close waffle iron. Cook waffles until crisp. Repeat with remaining batter. For pancakes, brush large griddle or skillet with melted butter and heat over medium heat. Working in batches, pour batter by 1/3 cupfuls onto griddle and cook until bubbles form atop pancakes and bottoms are golden, about 2 minutes. Turn pancakes over and cook until golden on bottom, 1 to 1 1/2 minutes. Separate large waffles into squares. Arrange 2 or 3 waffle squares or 3 or 4 pancakes on each plate. Top with maple syrup, then berries and honey cream.