Servings: 4 people
Berry compote with balsamic vinegar:500 mL (2 cups) Berries, fresh, mixed, lightly chopped (or frozen berries mixed)
60 mL (1/4 cup) Dark balsamic - Cornflower
30 mL (2 tbsp) brown sugar
125 mL (1/2 cup) Vanilla yogurt
125 mL (1/2 cup) Infused extra virgin olive oil - Butter
500 mL (2 cups) Flour, all purpose
15 mL (1 tbsp) Baking powder
2.5 mL (1/2 tsp) Baking soda
15 mL (1 tbsp) Sugar, granulated
Waffle dough:2 units Eggs, beaten
250 mL (1 cup) whole milk
250 mL (1 cup) Vanilla yogurt (or whipped cream)
Mint garnish, fresh
- In a medium saucepan, combine the berries, balsamic and brown sugar. Heat over low heat for 8 to 10 minutes or until the berries are decomposed and the sauce has thickened slightly, remove from the heat and let cool slightly.
- In a large bowl, combine the eggs, milk, yogurt and the'olive oil, then whisk to combine the ingredients well. Add the flour, baking powder, baking soda, and sugar, then whisk until smooth. Reserve the dough in the refrigerator until ready to cook.
- Preheat a waffle iron and grease. When the iron is hot, add 60 mL (1/4 cup) of the batter at a time and cook until the waffle is cooked and golden. Repeat this step for the rest of the dough. Divide the waffles between your plates and garnish with the berry compote. Serve with yogurt or whipped cream on the side and garnish with fresh mint.