This weekend we went blueberry picking. We ended up picking about 10 lbs of berries so the need to gret creative with them is budding. The first thing that came to mind was blueberry waffles. There’s something so fantastic about a crunchy fluffy waffle with juice blueberries smothered in butter & warm real maple syrup. I might have to have breakfast for dinner tonight….
I love this waffle recipe because it doesn’t involve whipping the egg whites and folding them in. That’s an extra step that I don’t particularly enjoy early on a Sunday morning. Even though there are no whipped egg whites these waffles are so fluffy and airy, you can’t tell they’re missing.
Let’s start with the ingredients: flour, sugar, salt, corn starch, baking powder, baking soda, vanilla, vegetable oil, and butter milk.
First mix together your dry ingredients.
Then add the wet ingredients. I use that handy-dandy buttermilk hack (for 1 cup of buttermilk measure out 1 cup of milk minus 1 tablespoon, then add 1 tablespoon of white vinegar & let sit for about 10 minutes) Let the batter sit for 30 minutes.
Heat your waffle maker up & pour your batter in. I use about 1/3 cup per waffle for my maker. Add your blueberries if you desire. Cook until done.
Serve with warm syrup & butter. Or if you’re my husband whip cream & blueberries.
Fluffy Crunch Belgian Waffles
3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/3 cup vegetable oil
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract
In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.
Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles.