This recipe is frequently requested in my house on a Sunday morning. It does require a waffle iron. If you don’t have one, try making whole wheat pancakes and serving them with this sauce. It is so much better than syrup. I don’t use exact measurement for the sauce but I will give you the idea and you can make any necessary adjustments.

Serves 4

Sauce

2 cups fresh orange juice

2 – 3 cups fresh berries or frozen, I use a mix of blueberries, raspberries, blackberries and cut up strawberries

Corn starch, tapioca flour or arrowroot powder

Waffles

¼ cup butter

2 cups whole wheat flour, (My flour is freshly ground so it is very light. You may want to try a combination of white and whole wheat flour if you find your waffles heavy.)

2 tsp baking powder

1 tsp baking soda

½ tsp sea salt

2 cups buttermilk or yogurt thinned with a little milk

3 large eggs, separated

Pour the juice into a small saucepan and bring to a boil. Reduce the heat and allow to simmer for about 5 minutes. Then add in the berries, all except the raspberries. Simmer with the berries until the juice has reduced slightly. Then add the raspberries, (they will fall apart if added too soon.) Mix 1 – 2 tbsp of cornstarch with an equal amount of water then add a bit at a time to the sauce to thicken slightly. Stir while adding and make sure the sauce is simmering. Once the desired consistency is reached, remove from the heat.

Heat the waffle iron. Melt the butter in a saucepan. Set aside to cool. In a large bowl, combine the flour, baking powder, baking soda, and salt. Beat the buttermilk or yogurt into the butter then beat in the egg yolks. Mix in with the dry ingredients.  Beat the egg whites until they form stiff peaks and gently fold into the batter. Continue to fold in until just combined.

Ladle batter over the hot waffle-iron; close the lid; and cook the waffle until the waffles are a nice golden brown. When done, remove and serve with the fruit sauce ladled over the top.