Whole Wheat Buttermilk Waffles with Stone Fruit Compote
These light and fluffy whole grain waffles are sure to get your weekend off to a good start. Serve them with warm stone fruit compote and be sure to make extra for the freezer! An original recipe from Whitney Reist.
¼cup4 tablespoons unsalted butter, browned and cooled
For the stone fruit compote:
Combine the fruit and all other remaining ingredients in a medium, heavy-bottomed saucepan. Stir to incorporate. Bring to a boil over medium-high heat and then reduce heat to a low simmer. Simmer for 15-20 minutes until juices thicken and fruit is tender. Cool slightly, and serve over warm waffles, pancakes, or biscuits. Refrigerate for up to 2 weeks.
For the waffles:
Brown the butter: place butter in a small saucepan over medium heat. Cook for 10-15 minutes, stirring often, until the butter has a nutty aroma and a hazelnut color. Remove from heat and transfer to a bowl to cool, scraping the brown bits from the bottom of saucepan into the melted brown butter.
In a large bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
In a medium bowl, whisk together the buttermilk, butter, honey, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and gently stir with a rubber spatula to combine. Do not overmix!
Spray a waffle iron with non-stick cooking spray, then preheat. Once the waffle maker is ready, add the batter according to the manufacturer's instructions and cook for 2 to 3 minutes, or until the waffle maker indicates they are ready. Serve immediately, or place in a 275-degree oven to keep warm. Leftover waffles can be wrapped in plastic wrap, placed in a ziploc bag and stored in the refrigerator for 3 days or in the freezer for up to 1 month.
Chilled stone fruit compote also makes a lovely topping for oatmeal, yogurt, and ice cream!