Breakfast for Dinner

Breakfast for Dinner...I think we'll make that a weekly thing around here. My hubby's favorite meal is breakfast and I love pancakes, waffles, biscuits and gravy, etc but let's get real...those kind of calories aren't good for a morning meal, this way I don't feel as guilty about indulging in waffles!

I love to go to "pancake suppers". You know, the fundraisers put on by local fire departments. My favorite one is the Meno Fire Department pancake supper. They have this syrup called Dutch Honey...OMG, it is so delicious and is definitely a once a year splurge. I found tonight's recipe in the second book in the series of Marlene Koch's Eat More of What You Love. When I heard the title "...with Creamy Maple Syrup", that dutch honey is the first thing I thought of and I decided I definately have to try this!

Crispy Waffles with Creamy Maple Syrup

Waffles
3/4 cup white whole wheat flour
3 T. cornstarch
2 t. granulated sugar
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/4 t. ground cinnamon
1 cup low fat buttermilk
2 T. canola oil
1 large egg, beaten
1 t. vanilla

Creamy Maple Syrup
1/2 c. sugar free syrup
1/4 c. low fat evaporated milk
2 t. granulated sugar
1/2 t. vanilla
1/4 t. ground cinnamon
2 t. butter or margarine

In a medium bowl, combine the first 7 batter ingredients (flour through cinnamon). In a separate bowl, whisk the buttermilk, oil, egg and vanilla. Pour over flour mix and stir until well combined. Do not over mix. Let batter rest for 15 minutes.

To make syrup, combine the first 5 syrup ingredients (syrup through cinnamon) in small saucepan and cook for 2-3 minutes. Remove from heat and stir in butter. Preheat waffle iron and spray it with non-stick cooking spray. Ladle about 1 cup of batter, or amount recommended for your waffle maker, onto the iron. Close the waffle iron and cook until the steam subsides and the waffle is golden on both sides. Serve immediately with syrup.

Makes 4 servings
Serving size is 2 waffles with 3 T. Syrup
7 PP per serving