Whole Wheat Waffles with Blueberry Maple Syrup

From the kitchen of Cookin' Canuck
Syrup recipe from Gourmet Magazine

1 cup fresh or frozen blueberries
1 cup maple syrup

1 1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1 large egg
1 1/2 cups skim milk
2 tbsp maple syrup
1 tsp vanilla extract
1/3 cup canola oil
1 cup fresh or frozen blueberries

Combine blueberries and maple syrup in a medium saucepan set over medium-high heat. Bring the mixture to a boil, stirring occasionally, and cook until reduced to a generous 1 cup, about 12 minutes. If making ahead of time, reheat the syrup before serving.

In a large bowl, whisk together flour, baking powder, salt, cinnamon and ginger. In a medium bowl, whisk together egg, milk, maple syrup, vanilla and oil. Pour the wet ingredients over the dry ingredients and stir just until smooth. Stir in blueberries.

Make waffles according to your waffle maker instructions.

Makes six to eight 8-inch waffles and 1 cup syrup.