WITH A HANDFUL OF RICH HAZELNUTS and diced apples, these Pacific Northwest waffles make a hearty and tasty weekend breakfast dish. The whole wheat flour adds a deeper flavor and bonus nutrients. Once you taste these waffles, you’ll never use a waffle mix again.

　　

Ingredients

serves 6

　　2 cups whole wheat flour

　　2 tablespoons baking powder

　　1/2 teaspoon table salt

　　2 cups buttermilk

　　2 teaspoons vanilla extract

　　3 large eggs, separated

　　2 tablespoons packed light brown sugar

　　6 tablespoons (3/4 stick) unsalted butter, melted and cooled slightly

　　1/4 cup finely chopped hazelnuts

　　1/4 sweet apple, such as Fuji, peeled and diced (about 1/3 cup)

　　Northwest Berry Syrup (recipe follows)

　　

Northwest Berry Syrup

4 cups fresh or frozen unsweetened berries, such as blueberries, raspberries, and blackberries, and hulled strawberries

　　1/2 cup sugar

　　1 teaspoon freshly squeezed lemon juice

　　1 1/2 teaspoons arrowroot (see Note)

　　(makes about 3 cups)

　　

Step 1

Whisk together the flour, baking powder, salt, buttermilk, vanilla, egg yolks, brown sugar, and butter until just combined. Gently fold the hazelnuts and apples into the batter. Do not overmix.

　　

Step 2

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.

　　

Step 3

Cook the waffles in a waffle iron according to manufacturer’s instructions. Top the waffles with berry syrup.

　　

Northwest Berry Syrup

Step 4

Combine the berries, sugar, lemon juice, and 1 cup water in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently.

　　

Step 5

In a small bowl, stir together the arrowroot with 1 tablespoon water. Add the arrowroot mixture to the berries and stir. Reduce the heat to low and cook for 10 minutes. Use a whisk to break up the berries, but do not crush them.

　　

Step 6

Remove the pan from the heat, cool the syrup for 1 to 2 minutes, and serve.

　　Pure Flavor