Waffles with Strawberry and Honey Sauce

To make the sauce, in a small saucepan over low heat, warm the honey, stirring, until thinned but not hot, about 1 minute. Remove from the heat. Add the lemon juice and strawberries and stir until blended. Cover and let stand at room temperature until ready to serve. (The sauce will keep tightly covered in the refrigerator for up to 2 days; bring to room temperature before serving.)

In a large bowl, stir together the all-purpose and whole-wheat flours, bran, baking powder, cinnamon and salt. In a separate bowl or large glass measuring pitcher, whisk together the milk, eggs and butter until blended. To make the honey easier to mix, warm it in a small saucepan over low heat for about 30 seconds or in a bowl in a microwave for about 10 seconds. Add to the milk mixture and whisk until blended.

Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until blended; do not overmix. The batter will be thick.

To cook the waffles, preheat a waffle iron for 5 minutes, then brush lightly with canola oil. Ladle about 1/2 cup of the batter into the center of the waffle iron, and spread with a small spatula to fill all the holes. Close the waffle iron and cook until the steam stops escaping from the sides and the top opens easily, or according to the manufacturer’s instructions, 4 to 5 minutes. The timing will depend on the specific waffle iron used. The waffle should be browned and crisp.

Transfer the waffle to a warmed platter and repeat with the remaining batter. Serve the waffles with the strawberry and honey sauce. Serves 4.

Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).