Ever get a craving for something that’s so persistent, you obsess over it for months? For the last six months, I would have given my right arm for a blueberry waffle. I know, it would have been easy enough to pop in an Eggo, but they’re just not the same. And the blueberry waffles at Bob Evans are awful. I don’t want all that sugary syrupy crap on my waffles – I just wanted a nice, buttermilk-laden home made waffle. Easy enough order, but I didn’t have a traditional waffle maker (and Belgian waffles aren’t quite what I wanted). So finally, I gave in and bought a cheap wafflemaker from Amazon.com. And it works beautifully.
The trick to making good waffles in a waffle maker is to make sure that there’s plenty of fat in the batter. It makes them naturally nonstick and a breeze to pop in and out. Topped with a touch of butter and just a drizzle of blueberry syrup and a couple of blueberries, it was a little piece of heaven. And they freeze wonderfully. We’ve now got a packet of ready-made waffles to pop in the toaster when the mood hits.
Fresh Blueberry Waffles
recipe from Baking Bites food blog
1 3/4 c. all purpose flour
1/4 c. cornstarch
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3 tbsp. sugar
1 1/2 c. buttermilk
2 large eggs
2 tsp. vanilla extract
6 tbsp. butter, melted and cooled
1 c. fresh blueberries, plus more for topping
In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt and sugar. In a medium bowl, whisk together buttermilk, eggs, vanilla and melted butter until smooth. Pour into dry ingredients and whisk until well combined. Stir in blueberries. Allow batter to rest for 5-10 minutes.
Preheat your waffle iron and lightly grease with cooking spray.
Cook dollops of waffle batter according to the directions of your iron. Serve immediately. Serves 6-8 (the number of waffles will depend on the size of your waffle iron).
