Breakfast for Supper

We had waffles for supper tonight- I enjoy eating breakfast any time of day. I used the waffle iron we received from Kelsey's dad, Jim, and other mom, Denise. It's a great waffle iron, and Eric proclaimed tonight's supper, "waffle-rific"! I've also included a couple of pictures of us- I didn't get any us at the Rockies game, so here we are post-waffles.

Here's my favorite waffle recipe:

Waffles with Two-Berry Syrup
Wheat germ and flaxseed are the ingredients that give these waffles a wonderfully nutty flavor and crunchy texture. But it's the syrup, laced with maple and two kinds of berries, that elevates this breakfast to the sublime.

Ingredients
Waffles:
2 tablespoons flaxseed (I buy ground flaxseed)
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup toasted wheat germ
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fat-free milk
3/4 cup egg substitute (In a bind, can also use 3 eggs)
1 1/2 tablespoons canola oil
1 teaspoon vanilla extract
Cooking spray

Syrup:
1 1/2 cups frozen blueberries
1 1/2 cups frozen unsweetened raspberries
1/2 cup maple syrup
1/4 teaspoon ground cinnamon

Preparation
To prepare waffles, place flaxseed in a clean coffee grinder or blender; process until ground to measure 1/4 cup flaxseed meal. Set the flaxseed meal aside. Lightly spoon flours into dry measuring cups; level with a knife. Combine the flaxseed meal, flours, wheat germ, sugar, baking powder, and salt in a large bowl; make a well in center of mixture. Combine milk, egg substitute, oil, and vanilla; add to flour mixture, stirring just until moist.

Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup of batter per 4-inch waffle onto the hot waffle iron, spreading batter to edges. Cook 5 to 6 minutes or until steaming stops; repeat procedure with remaining batter.
To prepare syrup, combine berries, maple syrup, and ground cinnamon in a saucepan. Cook over medium heat until thoroughly heated. Serve warm over waffles.

Note: Look for flaxseed, a grain rich in heart-healthy omega-3 fats, in health-food stores of large supermarkets. Freeze leftover waffles individually on a cookie sheet and then transfer to a zip-top freezer bag for storage. To reheat, place frozen waffles in toaster.

Yield
6 servings (serving size: 2 waffles and 1/3 cup syrup)
Nutritional Information
CALORIES 332(18% from fat); FAT 6.6g (sat 0.7g,mono 2.5g,poly 2.8g); IRON 3.3mg; CHOLESTEROL 1mg; CALCIUM 199mg; CARBOHYDRATE 60.5g; SODIUM 400mg; PROTEIN 10.8g; FIBER 6.5g
Victoria Riccardi , Cooking Light, MAY 2000