On my way to 100 recipes in 100 days. Here is recipe 37.
We really like breakfast food. And I happened to have a bunch of blueberries just waiting to be eaten…..and we had been eating them for days already.
A few tips: If you use frozen berries, do not thaw them before adding them to the batter. Also, you will notice that in this waffle recipe, I have also instructed you to beat the egg whites separate from the rest of the batter. This is a real waffle secret. I promise you will notice a difference and your waffles will be gourmet.
My husband really likes fruity syrups. If he has a choice between maple and mixed berry, there is no question what he will choose. This syrup was very quick to make and a real treat for my girls as they will eat anything with berries in it. It was not such a treat to clean of Nora’s light pink pajama top (and bottoms, and socks, and legs, and….)
*Adapted from Taste of Home*
2 cups flour
2 1/4 tsp baking powder
1/2 tsp salt
1 2/3 cups milk
3 eggs, separated
1/4 cup butter, melted
2/3 cup frozen or fresh blueberries
1. In a large bowl, combine the flour, baking powder and salt. Whisk in the milk, egg yolks, and butter. Stir just until blended. Fold in the blueberries.
2. In a separate bowl, beat the egg whites until stiff peaks form and gently fold in to the batter.
3. Bake according to your waffle iron instructions. Enjoy with blueberry syrup.
1 1/2 cups fresh or frozen blueberries
1/2 cup orange juice, divided
3 Tbsp honey
1 Tbsp corn starch
1. In a small saucepan, combine the berries and 1/4 cup orange juice. Stir in the honey and heat to a boil while stirring.
2. In a small liquid measuring cup, combine the remaining orange juice and cornstarch until smooth. Slowly add to berries and cook for 2 minutes longer until thickened and bubbly. Serve with warm waffles.
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