A tasty change from regular waffles are these Chestnut Flour Waffles with Vanilla Cranberry Compote. The chestnut flour gives the waffles a nutty and earthy taste, and the vanilla cranberry compote makes them taste sweet and sour at the same time. Great for a special brunch or breakfast!
Ingredients: 1 cup chestnut flour. 1/2 cup all-purpose flour. 2 tablespoons sugar. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 2 large eggs. 1 1/2 cups buttermilk. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. 1 cup fresh cranberries. 1/2 cup sugar. 1/2 cup water. 1 teaspoon vanilla extract. Whipped cream and maple syrup for serving optional.
Instructions: In a mixing bowl, combine chestnut flour, all-purpose flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Preheat your waffle iron according to the manufacturer's instructions and lightly grease it. Pour the waffle batter onto the hot waffle iron and cook until golden brown and crisp. While the waffles are cooking, prepare the cranberry compote. In a saucepan, combine cranberries, sugar, water, and vanilla extract. Bring the cranberry mixture to a simmer over medium heat and cook until the cranberries burst and the sauce thickens slightly, about 10 minutes. Stir occasionally. Once the waffles are done, remove them from the waffle iron and place them on a serving plate. Top the waffles with a generous spoonful of the vanilla cranberry compote. Serve the chestnut flour waffles with whipped cream and maple syrup if desired. Enjoy your delicious waffles with a unique chestnut flavor and the sweet-tartness of cranberry compote!
Prep Time: 15 minutes
Cook Time: 15 minutes
Millis Chorus
