Thursday, June 2, 2011

Blueberry Waffles

These waffles are very THICK.  By thick I mean the batter is thick and so are the waffles.  These are great to freeze.  Pop them in the microwave to defrost then into a 350 oven for 5 min.  Or a toaster oven works great.  These are to thick for our toaster.  Stick with fresh berries because the frozen ones will release extra moisture while cooking.  We used a regular waffle iron with shallow squares so the berries did pop.  This is NOT A SWEET BATTER, so indulge in the maple syrup. 

Fresh Blueberry Waffles
By: Home Run Recipes

1 3/4 cups all purpose flour
1/4 cup cornstarch
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 tbsp sugar
1 1/2 cups buttermilk
2 large eggs
2 tsp vanilla extract
6 tbsp butter, melted and cooled
1 cup 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)

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