Whole-Wheat Waffles with Raspberries and Peaches with Buttermilk Syrup

We usually just top the waffles with peaches, but I thought the raspberries would be a nice addition. Their tartness pairs well with sweet peaches. Waffles: I don't like my waffles "sweet", because the toppings are always sweet and it is just too overwhelming for me. I prefer a simple waffle with a good whole-wheat flavor, and that is just what this is. Thanks Catherine! Buttermilk Syrup: Now, there is nothing healthy about this syrup. It is full fat, full sugar and a full breakfast treat. It is almost like a caramel syrup, but it has just enough tang to balance out the sweetness. Use it on special occasions on top of something healthy, and just simply enjoy it! It stores well in the fridge. For an extra special treat: top cinnamon swirl french toast with fresh peaches and buttermilk syrup. Yum.

Whole Wheat Waffles
recipe adapted from Catherine Jones

3 egg whites
2 egg yolks
1/4 - 1/2 C oil (I use 1/4 C)
1 1/2 C skim milk
1 1/2 C whole-wheat flour
3/4 tsp salt
1 Tbs. Baking powder

Separate egg yokes from whites. Combine yolks, milk and oil; blend well. In a separate bowl, whip egg whites until stiff. In a third bowl, combine flour, salt and baking powder. Add milk mixture to flour mixture. Fold in beaten egg whites. Bake in a hot waffle iron.

Buttermilk Syrup:
1 1/2 C sugar
3/4 c buttermilk
1/2 C butter
2 Tbs corn syrup
2 tsp valilla
1/2 tsp baking soda

Bring the first 4 ingredients to a boil. Allow to boil gently for atleast 5 minutes. Remove from heat and immediately stir in the vanilla and baking soda.