Gluten-Free Waffles with Quick Four-Berry Preserves
Showcase summer’s bounty with our simple berry preserves. It’s the perfect topping for gluten-free waffles, which are easy to prepare, thanks to our all-natural mix developed by Chef Thomas Keller. Refrigerate any leftover preserves in a covered container for up to 1 week.
- 1 1/2 lb. mixed berries (raspberries, blueberries, blackberries, and hulled and quartered strawberries), plus more for garnish
- 1 cup water
- 3/4 cup sugar
- 1 tsp. lemon zest
- 1 Tbs. fresh lemon juice
- 1 package Ad Hoc gluten-free pancake and waffle mix
- 1 egg
- 5 Tbs. unsalted butter, melted and cooled slightly
- 1 1/4 cups milk
- Warm maple syrup for serving
- Confectioners’ sugar for dusting
In a large saucepan over medium-high heat, combine the berries, water, sugar, lemon zest and lemon juice and bring to a simmer. Cook, skimming the surface and stirring occasionally, until the fruit has broken down slightly and the mixture resembles a loose jam, about 15 minutes. Transfer the berry preserves to a bowl and let cool.
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.
Top the waffles with the berry preserves and maple syrup. Dust with confectioners’ sugar and garnish with berries. Serve immediately. Makes about 8 waffles and 2 cups preserves.