Saturday, March 3, 2012

Blueberry Waffles with Blueberry Sauce ~ YUM!

I haven't tried anything new in a while. At least not on the breakfast food front. All week long I kept thinking about Saturday breakfast. Is that bad?? I just enjoy getting up and having a cup of coffee and a good breakfast while I lounge around the house for a while. Did I ever tell you how much I love coffee? Ok, just making sure...

So anyways, before I jump the track and start talking about my relationship with coffee, let me tell you about the breakfast. I had an abundance of blueberries because I have a habit of going to the store before I check my inventory. Now I'm not one of these people who goes out and picks fresh blueberries from the bush in my back yard and then blogs about it. So you will be happy to know that this recipe just uses frozen blueberries. Nice, huh?

You won't need this many - only 2 cups.

I got a waffle iron for Christmas and I have used it a few times - I LOVE it! Not as much as coffee but I still have deep feelings for it. So, blueberries + waffle iron = Blueberry Waffles. Of course, again, because I forget to check my grocery inventory before going to the store, I did not have any syrup to go with them. So guess what? I made blueberry sauce to go on top!! I was on a roll. So without further ado, here is the recipe for these glorious waffles.

Blueberry Waffles
1 egg, separated
2 T. sugar
1 c. all-purpose flour
1 1/2 t. baking powder
3 T. melted butter
1 c. blueberries
1/2 t. salt
2/3 c. milk

Mix and sift the flour, baking powder, salt and sugar. Combine milk and well-beaten egg yolk and add to the dry ingredients.  Add melted butter and mix well. Beat the egg white until it is stiff and fold into the batter. Fold in blueberries.  Bake on a hot waffle iron and serve with Blueberry Sauce.

Blueberry Sauce
1/4 c. sugar
Sprinkle of nutmeg
1/2 t. cornstarch
1 c. blueberries
1 t. lemon juice
1/4 c. water
sprinkle of salt

Mix sugar, nutmeg, cornstarch, and salt in saucepan. Stir in water gradually until smooth. Add blueberries and cook over heat until thickened and clear. Stir in lemon juice and let cool.

I made my sauce first so it could cool and then I could put it on the waffles when they came off the iron all hot and yummy. The waffles were good all by themselves, they fluffed up really well because of the beaten egg white. That is an important step you don't want to leave out if you are making waffles. However, you can also use this recipe for pancakes and leave out the egg white thing. Just add a whole egg. But we are talking waffles here, so focus.  

I tried to make it pretty and drizzle some sauce around the edge. Clearly it didn't work. But that part really doesn't matter. What matters is that this recipe was so yummy that it satisfied my waffle craving for yet another weekend. Definitely will be making these again!