Waffles With Blueberry Sauce
|Blueberry sauce||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Toasted wheat germ||3 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Bananas||2 Small, sliced to make 2 cups|
Prepare Blueberry Sauce; set sauce aside.
In a medium mixing bowl stir together the flour, wheat germ and salt.
Combine the milk and cooking oil.
Add to the flour mixture all at once.
Stir just till mixture is combined but still slightly lumpy.
In a small mixing bowl beat egg whites till stiff peaks form (tips stand straight).
Gently fold beaten egg whites into the batter, leaving a few fluffs of egg white.
Do not overmix.
Pour part of the batter onto the grids of a preheated waffle baker that is lightly greased with shortening.
Close lid quickly; do not open during baking.
Bake according to manufacturer's directions.
Repeat with remaining batter.
Use a fork to help lift the baked waffle off the grids.
To keep baked waffles warm for serving, arrange in a single layer on a wire rack placed on a baking sheet; place in a warm oven.