From: Bon Appetit, March 2009
These were really good. I didn't have any frozen cherries in the house, so I just added a splash of almond extract to a cup or so of cherry preserves with whole cherries (Trader Joe's) and heated until it melted into a sauce. Still very tasty. top with yogurt for breakfast, or whipped cream or ice cream for dessert.
1 12-oz bag frozen pitted dark sweet cherries (do not thaw) (I didn't have this)
1 Cup cherry preserves
1/2 tsp almond extract
2 cups all purpose flour
3 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp (scant) salt
2 cups buttermilk
9 Tbsp unsalted butter, melted, divided
Lightly sweetened whipped cream or plain yogurt
Combine frozen cherries and preserves in medium saucepan. Bring to boil over medium-high heat, stirring until cherries begin to thaw and juices form. Boil gently until sauce thickens slightly, about 3 minutes. Remove sauce from heat; stir in almond extract.
Preheat oven to 300. Whisk flour, sugar, baking powder, and salt in medium bowl to blend. Whisk in buttermilk, then 6 Tbsp melted butter. Heat waffle iron according to manufacturers instructions. Brush waffle iron grids lightly on both sides with some of the remaining melted butter. Pour 1/2 cup waffle batter over each grid. Close waffle iron and cook until waffles are crisp and golden. Transfer waffles to rack and keep warm in oven. Repeat with remaining batter until all waffles are made. Place waffle on plate and top with whipped cream and cherry sauce. (We skipped the whipped cream and topped with the cherry sauce and some powdered sugar.