Gluten-Free Waffles with Blackberry Topping
Using our gluten-free waffle and pancake mix, you can create wheat-free waffles with a crisp, buttery crust. Serve with a blackberry topping and sweetened whipped cream for a sublime breakfast or brunch.
- 18 oz. fresh blackberries
- 1/2 cup honey
- 2 to 3 Tbs. water
- 1 packet Ad Hoc gluten-free waffle and pancake mix
- 1 egg
- 5 Tbs. unsalted butter, melted and cooled slightly
- 1 1/4 cups milk
- Sweetened whipped cream for serving
In a saucepan over medium-high heat, combine the blackberries and honey and bring to a simmer. Cook, stirring occasionally, until the fruit has broken down slightly and the mixture looks like a loose jam, 10 to 12 minutes. Add the water as needed, 1 Tbs. at a time, until the mixture reaches a syrupy consistency.
In a large bowl, whisk together the mix, egg, butter and milk until the batter is almost smooth; do not overbeat. Let stand for 5 minutes.
Preheat a Belgian waffle maker according to the manufacturer’s instructions. Pour a heaping 1/3 cup batter into each well of the waffle maker and cook according to the manufacturer’s instructions.
Serve the waffles warm, topped with the blackberry topping and sweetened whipped cream. Makes about 8 waffles and 3 cups blackberry topping.