Flaxseed Waffles with Berries and Honey Cream

On Monday, on Eat me daily via eater.com, I read that Bon Appetit and Gourmet magazines are getting frightfully slim. However, Saveur is doing great. I can’t imagine Gourmet magazine going out of business even though I’ve never subscribed to it. For that matter, my subscription to Bon Appetit was free and it just ended. I do buy single issues from time to time, so I hope they survive, and I’m thrilled that Saveur continues to succeed. Speaking of magazines, these waffles were in the January issue of Bon Appetit. Once again, it’s a recipe that’s billed as healthy, isn’t really, but you should make it anyway because the waffles are delicious.

The recipe calls for whole flaxseeds, and I always have flaxseeds on hand since I put them on my breakfast cereal. However, I always grind them and never use them whole. The beneficial nutrition in flaxseeds is more easily absorbed when they’re ground, so that’s how I used them here. The batter also includes whole wheat flour in combination with all purpose flour. I changed up the proportions and used three quarters cup of each. There are also two tablespoons of malted milk powder which I thought was interesting, and it did add a nice flavor. The batter was mixed and left to rest before firing up the waffle iron.

I hadn’t made waffles in ages, and it was fun to pull out that too rarely used machine again. I poured in the batter, spread it evenly, and enjoyed the waffle aroma as they cooked for a few short minutes per batch. Then, cream was whipped with honey, and fresh berries were rinsed and stemmed. Just because I can’t resist, a drizzle of pure maple syrup found its way around the berries, over the whipped cream, and into the square waffle dents where it’s meant to pool. You can make the waffles in advance and re-heat them in the oven. I actually like the crispier texture they achieve after a few minutes in the oven. We had some extras which went into the freezer for a future, big, weekend breakfast.