Saturday, June 19, 2010

Blueberry Buttermilk Waffles

Another blueberry dish, which makes me dearly hope that you like blueberries at least a little. But what you didn’t know is all the blueberry things I haven’t been posting. Like blueberry muffins, blueberries and cream, or steel cut oatmeal and blueberries. I’ll save those for another day. For now, I recommend you ignore any protests about having breakfast for dinner and go whip up a batch of these babies.

Blueberry Buttermilk Waffles
Recipe adapted from Betty Crocker’s Cookbook
Picture by Kelly

2 large eggs
1 3/4 cups buttermilk
1/2 cup butter
1 tablespoon brown sugar
1 cup all purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
1/4 teaspoon salt 
1 cup fresh blueberries
  1.  Preheat waffle iron. Meanwhile, In a large bowl, combine flours, baking powder and salt.
  2. In a separate bowl, combine eggs, buttermilk, butter, and brown sugar. Whisk until fluffy and frothy.
  3. Pour liquid ingredients into flour mixture. Stir until just barely moistened, but do not stir until smooth (it will make the waffles tough). Gently stir in blueberries.
  4. Pour a small scoop of batter into your waffle iron (this will vary depending on the size of your iron). Bake about 4 minutes; serve hot.

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