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Clementine waffles with mixed berry compote

For best results, have room and eggs at room temperature.   

Waffle batter:

1 3/4 cups all-purpose flour , sifted (425 ml)
¼ tsp. salt
2 tsp. baking powder(10 ml)
¼ tsp. baking soda
pinch allspice
grated zest of 2 climentines or 1 large orange
¼ cup melted butter(50 ml)
2 Tbsp. icing sugar (30 ml)
3 eggs , separated- at room temperature
1 ¾ cups 2 % milk (425 ml)-room temperature

In a medium bowl, sift together the flour, salt , baking powder, soda and allspice .  Stir in the grated zest. 

In a medium bowl, whisk together the melted butter, egg yolks and the milk until smooth.  Make a well in the dry ingredients and gradually stir in the wet until just combined.  Do not continue to stir. Let stand  covered 30 minutes .  ( This part can be done the night before and kept in the fridge.  Allow to come to room temperature before the next step)

In a clean ,dry bowl whisk the egg whites until fluffy.  Gradually add the icing sugar while continuing to beat until whites hold softs peaks.    Fold gently into batter.  Laddle waffles into prepared waffle pans , according to manufacturer’s instructions. 

Mixed berry  compote:

1 cup mixed frozen berriess
¼ cup maple syrup 

Combine all ingredients in a medium saucepan  and cook gently over low heat, until mixture is warmed through and slightly thick, about 5-8 minutes.  Serve warm over waffles.   
Makes about 6 waffles.

Tuesday, December 20, 2011