The girls love blueberry waffles, so it seemed a logical leap on a busy weekend to adapt my waffles with blueberry sauce to a recipe for waffles with cherry sauce. My husband and eldest daughter preferred the cherry version when the two younger girls declared a tie between the two. The cherry sauce is quick and simple to make—and can be prepared with frozen cherries when fresh cherries are not available.
- Favorite Waffle Batter—and ingredients for preparation
- 2 c. Fresh Cherries, pitted
- 2 Tbsp. Sugar or ¼ c. local honey
- ½ c. Water
- 2 tsp. Cornstarch, dissolved in ¼ c. cold water
- 1 tsp. Vanilla Extract or ½ tsp. Vanilla Extract along with ½ tsp. Almond Extract
- Fresh Whipped Cream (optional)
- Whipped Butter (optional)
- Prepare Your Waffle Batter. I use an old waffle recipe from a Pillsbury cookbook that has been in circulation for decades. Occasionally, I substitute whole wheat flour. Create your own standard waffle batter recipe to use with the Cherry Sauce in this recipe. Set the batter aside—as you will want to add some of the cherry sauce into the waffle batter! The sauce quantity is intended for 8 Belgian sized waffles.
- Make the Cherry Sauce for the Waffles. In a heavy saucepan, combine the pitted cherries, sugar or honey and the water. Bring to a boil, reduce heat and cook for 4-5 minutes or until cherries begin to soften and release some of their liquid. Add the cornstarch/water mixture directly to the hot cherries and stir until mixture is thickened, usually 1-2 minutes. Add the Vanilla Extract—or the vanilla almond extracts if opting for both, and stir. Add ½ c. of the cherry sauce to the waffle batter and stir lightly to incorporate.
- Prepare the Waffles. Using a Belgian Waffle Iron, follow the manufacturer’s instructions in preheating, filling and cooking the waffles. I have also used the cherry sauce to top pancakes as well.
- Top the Waffles and Serve. Top the cooked waffles with desired warm cherry sauce, whipped cream and butter. Serve while warm.
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