Monday, August 5, 2013
We get some amazing blueberries from our farm. I'm happy to just eat them by the handful (and usually do), but Dave wanted me to "do something" with them recently and decided he wanted blueberry waffles. Happy to oblige (hey, if he's going to have input on a meal so I don't always have to come up with the menu, I'll jump right on it), I found a recipe and got to work. These baked up to fluffy, delicious waffles with a touch of sweetness in the batter and a bit more from the blueberries. We ate more than a few, but they were perfect for a lazy Sunday breakfast and of course I froze the extras, turning them into toaster waffles for a quick weekday breakfast.
I do have a normal, go to waffles recipe that I'll turn to in the bleary, sleepy-eyed mornings. But the blueberries we got were so good, I wanted to be thoughtful and so I looked for a respectable, recipe that would yield a waffle worthy of containing these delicious fruits. Jacqueline at The Artistic Farmer posted this recipe and it worked out perfectly. I've heard the amazingness of separating the eggs and beating the whites into peaks before adding to the batter, but since I actually did it this time, I'm a true believer (especially since when I didn't do it the next time), since there was a huge difference in the fluffy factor. I did add a touch of sugar to the batter to provide some sweetness, although honey would do the trick as well. I also increased the blueberries to a full cup because they're just that good. I happened to have some blueberry syrup so I was on a blueberry cloud with this breakfast. I recommend you go pick up a pint of berries and have yourself a delicious morning.
3 eggs, separated
2 cups flour
1 Tablespoon sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cup milk
1/4 cup butter, melted and cooled
1 cup blueberries
In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a hand held mixer, beat egg whites until light and fluffy and they form soft peaks. Transfer to another glass or metal bowl.
In the bowl of the stand mixer, now fitted with a paddle attachment, combine flour, sugar, baking powder and salt.
Gradually pour in milk, mixing constantly.
Continue stirring and add in egg yolks and butter. Stir until combined, scraping the sides of the bowl as needed.
By hand with a spoon or spatula, stir in blueberries. Then fold in beaten egg whites until just combined.
Heat waffle iron according to instructions, spraying lightly with cooking spray. Pour about 1/4 to 1/3 cup of batter onto waffle iron and cook according to directions to desired doneness.
Remove from waffle iron and keep warm in a 200 degree F oven while repeating cooking process with remaining batter.
Serve warm with extra blueberries and syrup.
Makes about 8-10 waffles.
The Cookie Princess
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