Buckwheat Waffles with Creamy Peach Syrup
tablespoon all-fruit peach preserves
1/4 cup nonfat or low-fat vanilla yogurt
3/4 cup whole wheat pastry flour
3/4 cup unbleached flour
1 1/2 teaspoon baking powder
1 cup cooked buckwheat groats (kasha)
1 1/2 cup buttermilk
3 tablespoon maple syrup
3 - egg white
1 tablespoon canola oil
1 teaspoon vanilla extract
2 cup blackberries
To Prepare Peach Syrup: In a small saucepan, dissolve the preserves over low heat, stirring constantly. Remove from the heat and whisk in the yogurt.
To Prepare Waffles: Coat all the grids of a waffle iron with nonstick spray. Preheat the iron according to the manufacturer's instructions.
In a medium bowl, sift the flours and baking powder. Stir in the buckwheat groats. In another medium bowl, whisk the buttermilk, syrup, egg whites, oil and vanilla. Pour into the flour mixture. Stir until just combined; don't overmix.
Spoon enough batter into the waffle iron to cover two-thirds of the bottom grid. Bake according to the manufacturer's instructions, about 4 minutes.
Keep warm; serve with peach syrup and blackberries.