servings

      To prevent the berries from burning, use the medium-low heat setting on the waffle maker and carefully wipe the grid with paper towels between batches.

      Berry Smash Whole-GrainWaffles with Berry Syrup

      FOR THE BERRY SYRUP

      (OPTIONAL)

       cups fresh or thawed frozen blackberries or blueberries1/2 cup pure maple syrup

      FOR THE WAFFLES

       large eggs

       1/2 cups whole milk

      1/2 cup canola oil

      3/ cup all-purpose flour1/2 cup whole-wheat flour1/2 cup rolled oats tablespoons firmly packed golden brown sugar tablespoon baking powder1/2 teaspoon ground cinnamon1/ teaspoon salt

       cup fresh or thawed frozen blackberries or blueberries

      MAKE THE SYRUP (OPTIONAL)

      In a small saucepan, combine theberries and syrup. Bring toa rapid simmer over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally,until the berries havepopped and the syrup has thickened slightly,about 30 minutes.

      PREHEAT A WAFFLE MAKERMeanwhile, preheat a waffle maker on the medium-low setting.

      PREPARE THE BATTERIn a bowl, whisk together the eggs, milk, and oil. In a large bowl, whisk togetherthe all-purpose flour, whole-wheat flour, oats, brown sugar, baking powder, cinnamon, and salt. Make a well in the center of the dry ingredients, pour in the milk mixture, and whisk gently just until combined but with a few lumps. Gently stir in the berries.

      COOK THE WAFFLES

      When the waffle maker is ready, spoon batter overthe cooking grid, distributing theblackberries evenly; a standard 7-inch waffle maker requires about 1/ cup batter per waffle. Close the lid and cook until the steam subsides or the indicator light signals that the waffle is ready, 3–4 minutes. Carefully open the lid and transfer the waffle to a plate. Serve right away with berry syrup, if using. Repeat with the remaining batter, serving each waffle as it’s ready.

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      Breakfast