Here’s another brunch favourite in our home.  The  warm vanilla sauce or “white sauce” is the traditional way Mennonites top their waffles. My family also likes to add a fruit sauce, or fresh fruit.  The addition of cornstarch to the waffle batter gives them a crispy exterior with a light as air interior.

Waffles

1 1/2 C.  flour
1/2 C. cornstarch
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 C. buttermilk
1/2 C. vegetable oil
2 -3 eggs, separated
2 T. sugar
1 tsp. vanilla

Waffle Sauce

1 egg
3/4 C. sugar
2 T. cornstarch
2 C. milk
Dash of salt
1/2 tsp. vanilla
1 T. butter

Four Fruit Sauce

1 1/2 C frozen four berry blend
1/2 C water
1/2 C granulated sugar
1 T cornstarch
1 T lemon juice

In a medium-sized bowl, combine buttermilk, oil & egg yolks. Set aside. In another bowl, beat egg whites until soft peaks just start to form. Sprinkle in sugar gradually & continue to beat until peaks are firm and glossy. Beat in vanilla. Add the buttermilk mixture to the dry ingredients & whisk until just mixed. Drop the egg white mixture in mounds over the batter; fold the whites into the batter until just blended.

Waffle Sauce:
Beat egg. Add sugar, cornstarch milk and salt and microwave until thick, stirring every 2 minutes. ( it takes 8-10 minutes for me.) Remove from heat and add vanilla and butter. Serve warm over waffles.

Four Fruit Sauce:
Combine all ingredients together in saucepan.  Stir well.  Heat and   stir over medium heat until boiling.  Simmer gently for about 5 minutes until berries release their juices.  Serve warm or cold.

A family favourite!