Thursday, July 8, 2010

Blueberry Waffles with Fresh Blueberry Syrup

We have been eating some fantastic (& inexpensive) blueberries recently. I never ate many blueberries when I was younger, but I'm loving them now! And what a perfect fruit to incorporate into a July 4th breakfast!

These were fairly easy to whip up. However, the waffle iron was a mess afterwards from the popping blueberries while cooking. I initially had some difficulty with the waffles splitting (which I've read can happen with blueberry waffles in a belgium waffle maker), but found that if I turned the temperature down, I had less of an issue. The waffles weren't overly sweet, and were complemented nicely by a simple blueberry syrup/sauce on top.

BLUEBERRY WAFFLES (Adapted from VeganYumYum)
Made 6 large Belgium Waffles

2 Cups All Purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
3 Tbs Sugar

1 (6oz) Container Blueberry Yogurt
1 1/3 Cup Milk
1/3 Cup Oil

1 Cup Fresh Blueberries
Spray Oil for the waffle iron

Preheat your waffle iron.

Mix all the dry ingredients together well with a whisk. Add the wet ingredients & whisk until combined. Gently fold in berries.

Spray your waffle iron with a little bit of oil. Follow the baking instructions for your waffle maker. (Mine has a measuring cup for the batter, and beeps when the waffles are done - I found that they needed another 1-2 minutes after my maker indicated they should be done.)

BLUEBERRY SYRUP(From A Yankee in a Southern Kitchen)

1 container fresh blueberries
1/2 cup sugar
1/4 cup water

Heat above ingredients in a small sauce-pan till bubbly and boiling, cook till it thickens slightly.

Serve warm over waffles.

(When it cools completely, it has a texture similar to cranberry sauce).


1 comment:

  1. Oh my, yes! Those look good enough to eat!