Cracked Wheat Waffles with Cinnamon-Allspice Butter and Blueberry Syrup

Nutty cracked wheat (okay, it’s technically bulgur) adds a welcome touch of texture to these waffles. Made with whole wheat flour, the waffles are a bit healthier and heartier than standard ones without being the least bit leaden. Spicy cinnamon and complex allspice lend their flavors to the creamy butter. A sweet blueberry syrup drizzled — or ladled — over the waffles makes the whole dish special. I wouldn’t recommend making the syrup with frozen berries as they are too wet to burst as the fresh berries do. If you have extra berries left over, sprinkle them on top before serving.

Serves 4 to 6

1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
2 1/4 cups buttermilk
2 large eggs
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
2 tablespoons canola oil, plus more for cooking
1/2 cup fine bulgur
Cinnamon-Allspice Butter (recipe follows)
Blueberry Syrup (recipe follows)

1. Whisk together the flours, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.

2. Whisk together the buttermilk, eggs, butter, and oil in a separate large bowl. Add the flour mixture and bulgur to the buttermilk mixture and whisk until just combined. Let the batter rest for 15 minutes.

3. Preheat the oven to 200°F.

4. Heat a waffle iron according to the manufacturer’s instructions and brush or spray with a little canola oil. Add the batter and cook until the waffles are golden brown, 3 to 4 minutes. Place on a baking sheet and keep warm in the oven while you cook the remaining waffles.

5. Top each waffle with some of the spiced butter and drizzle with the blueberry syrup.


Makes 1/2 cup

8 tablespoons (1 stick) unsalted butter, slightly softened
1 tablespoon honey
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Pinch of fine salt

Stir together the butter, honey, cinnamon, allspice, and salt in a small bowl until combined. Cover and refrigerate for at least 30 minutes and up to 2 days before serving. Let soften slightly before serving.


Makes about 1 3/4 cups

1 cup pure maple syrup
3/4 cup fresh blueberries

Combine the maple syrup and blueberries in a small saucepan and bring to simmer over medium heat.

Cook until the blueberries soften slightly and the mixture is warm, about 5 minutes. Serve warm.

Excerpted from Bobby Flay’s Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson Copyright © 2011 by Boy Meets Grill, Inc. Photographs Copyright © 2011 by Ben Fink. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved.