Olive Oil Waffles with Berry Compote
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Olive Oil Waffles with Berry Compote
Category
Soups and Breads
Ingredients
- 2 eggs, beaten
- 1 cup whole milk
- 1/2 cup vanilla yogurt
- 1/2 cup Fustini's Butter olive oil
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon granulated sugar
- 1 cup vanilla yogurt (or whipped cream)
- fresh mint for garnish
- 2 cups fresh mixed berries, lightly chopped (or mixed frozen berries)
- 1/4 cup Fustini's West Michigan Blueberry balsamic
- 2 tablespoons dark brown sugar
Ingredients
Balsamic Berry Compote
Directions
- Place eggs, milk, yogurt, and olive oil in a large bowl and whisk to combine. Add flour, baking powder, baking soda, and sugar to the bowl and whisk until combined, blended, and smooth. Keep the batter refrigerated until ready to cook the waffles. Preheat a waffle iron and lightly grease with pan release spray. Once the iron is hot, add batter and cook following the manufacturer's instructions or until the waffle is cooked through and golden brown. Repeat this step until all the batter has been used. Divide waffles between plates and top with berry compote. Serve with yogurt on the side and garnish with fresh mint.
- Combine berries, balsamic, and brown sugar in a medium saucepan. Bring mixture to a low simmer over medium heat. Cook for 8-10 minutes or until the berries have broken down and the sauce has thickened slightly, remove from the heat and set aside to cool slightly.