Clementine Waffles with Mixed Berry Compote
Christmas morning can be really hectic, so a breakfast that can be prepared the day before might come in pretty handy. These Clementine Waffles with Mixed Berry Compote look and sound delicious. I can almost smell them.
For best results, have eggs at room temperature (not too hot, not too cold).
Clementine Waffle batter:
1 ¾ cups all purpose flour, sifted (425 ml)
¼ tsp. salt
2 tsp. baking powder (10 ml)
¼ tsp. baking soda
grated zest of 2 Clementine oranges 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 – room temperature (425 ml)
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 for 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 soft peaks. Fold gently into batter. Ladle waffle mix into prepared waffle pans, according to manufacturer’s instructions.
Mixed berry compote:
1 cup mixed frozen berries
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.
You can serve these yummy Clementine Waffles with Mixed Berry Compote with a variety of juices, coffee, tea, cocoa and, if you’d like, cheese, bacon, ham or sausage.