Nutty cracked wheat (okay, it’s technically bulgur) adds a welcome touch of texture to these waffles. Made with whole wheat flour, the waffles are a bit healthier and heartier than standard ones without being the least bit leaden. Spicy cinnamon and complex allspice lend their flavors to the creamy butter. A sweet blueberry syrup drizzled—or ladled—over the waffles makes the whole dish special. I wouldn’t recommend making the syrup with frozen berries as they are too wet to burst as the fresh berries do. If you have extra berries left over, sprinkle them on top before serving.

　　

Ingredients

Serves 4 to 6

　　1 cup all-purpose flour

　　1 cup whole wheat flour

　　2 tablespoons sugar

　　2 teaspoons baking powder

　　1 teaspoon baking soda

　　1 teaspoon ground cinnamon

　　1/4 teaspoon fine salt

　　2 1/4 cups buttermilk

　　2 large eggs

　　4 tablespoons (1/2 stick) unsalted butter, melted and cooled

　　2 tablespoons canola oil, plus more for cooking

　　1/2 cup fine bulgur

　　Cinnamon-Allspice Butter (recipe follows)

　　Blueberry Syrup (recipe follows)

　　

CINNAMON-ALLSPICE BUTTER

8 tablespoons (1 stick) unsalted butter, slightly softened

　　1 tablespoon honey

　　1/4 teaspoon ground cinnamon

　　1/4 teaspoon ground allspice

　　Pinch of fine salt

　　(makes 1/2 cup)

　　

BLUEBERRY SYRUP

1 cup pure maple syrup

　　3/4 cup fresh blueberries

　　(makes about 1 3/4 cups)

　　

Step 1

Whisk together the flours, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.

　　

Step 2

Whisk together the buttermilk, eggs, butter, and oil in a separate large bowl. Add the flour mixture and bulgur to the buttermilk mixture and whisk until just combined. Let the batter rest for 15 minutes.

　　

Step 3

Preheat the oven to 200°F.

　　

Step 4

Heat a waffle iron according to the manufacturer’s instructions and brush or spray with a little canola oil. Add the batter and cook until the waffles are golden brown, 3 to 4 minutes. Place on a baking sheet and keep warm in the oven while you cook the remaining waffles.

　　

Step 5

Top each waffle with some of the spiced butter and drizzle with the blueberry syrup.

　　

CINNAMON-ALLSPICE BUTTER

Step 6

Stir together the butter, honey, cinnamon, allspice, and salt in a small bowl until combined. Cover and refrigerate for at least 30 minutes and up to 2 days before serving. Let soften slightly before serving.

　　

BLUEBERRY SYRUP

Step 7

Combine the maple syrup and blueberries in a small saucepan and bring to simmer over medium heat. Cook until the blueberries soften slightly and the mixture is warm, about 5 minutes. Serve warm.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.