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 -- perfect for breakfast in bed. 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 flavours 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.


Ingredients

• 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)

Directions
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.

Serves 4 to 6.