1. For thyme syrup, mix water and sugar in small non-aluminum saucepan. Heat to boil, stirring until sugar dissolves. Cover and simmer 2 minutes. Uncover and boil just to thicken slightly, about 3 minutes. Remove from heat; add thyme sprigs. Let seep overnight, then strain. 2. For waffles, sift together flour, brown sugar, baking powder, baking soda, ginger, cinnamon and salt into a large bowl. Stir in thyme. Mix buttermilk, butter and eggs in small bowl. Stir into flour mixture; whisk just to remove lumps. Do not overmix. Let batter stand for 30 minutes. 3. Heat a waffle iron according to manufacturers directions. Fold corn into batter. Cook waffles as directed. 4. To serve, mix berries, corn kernels and 3 tablespoons of the thyme syrup in a bowl. Serve berry mixture with on top of waffles and drizzle with more thyme syrup. Garnish with thyme. "Corn is a popular staple for desserts in Southeast Asia," says Andrew Marc Rothschild, chef-owner of The Marc, a new restaurant in Chicagos River North area. Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (333g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 274 (30%)|
|Amt Per Serving||% DV|
|Total Fat 30.5g||41 %|
|Saturated Fat 14.9g||75 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 574.5mg||177 %|
|Sodium 1600.6mg||55 %|
|Potassium 367.2mg||10 %|
|Total Carbohydrate 138.8g||41 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 135.8g|
|Protein 22.7g||32 %|
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Calories per serving: 907
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