Nutty cracked wheat (okay, it’s technically bulgur) adds a welcome touch of texture to these waffles. Made with whole wheat flour, the waffles are a bit healthier and heartier than standard ones without being the least bit leaden. Spicy cinnamon and complex allspice lend their flavors to the creamy butter. A sweet blueberry syrup drizzled—or ladled—over the waffles makes the whole dish special. I wouldn’t recommend making the syrup with frozen berries as they are too wet to burst as the fresh berries do. If you have extra berries left over, sprinkle them on top before serving.
Recipe information
Yield
Serves 4 to 6
Ingredients
CINNAMON-ALLSPICE BUTTER
BLUEBERRY SYRUP
Preparation
Step 1
Whisk together the flours, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
Step 2
Whisk together the buttermilk, eggs, butter, and oil in a separate large bowl. Add the flour mixture and bulgur to the buttermilk mixture and whisk until just combined. Let the batter rest for 15 minutes.
Step 3
Preheat the oven to 200°F.
Step 4
Heat a waffle iron according to the manufacturer’s instructions and brush or spray with a little canola oil. Add the batter and cook until the waffles are golden brown, 3 to 4 minutes. Place on a baking sheet and keep warm in the oven while you cook the remaining waffles.
Step 5
Top each waffle with some of the spiced butter and drizzle with the blueberry syrup.
CINNAMON-ALLSPICE BUTTER
Step 6
Stir together the butter, honey, cinnamon, allspice, and salt in a small bowl until combined. Cover and refrigerate for at least 30 minutes and up to 2 days before serving. Let soften slightly before serving.
BLUEBERRY SYRUP
Step 7
Combine the maple syrup and blueberries in a small saucepan and bring to simmer over medium heat. Cook until the blueberries soften slightly and the mixture is warm, about 5 minutes. Serve warm.
