I’m a huge fan of breakfast. Most important meal of the day and all that. I’m also a huge fan of carbs for breakfast. Eating carbs early prevents me from having a food coma later in the day. Also….waffles!
When I first played with this recipe, I was very excited with the idea of berries on top. Nuts on top. Fresh whipped cream on top. Fresh whipped cream and berries on top. You see where i’m going here, right? Something on top! It’s the adult equivalent of sprinkles on dessert, but it’s for breakfast and makes it okay.
Since I went out to the berry farm last week, I had a ton of blueberries sitting in the fridge waiting for inspiration. Blueberry waffles were my personal inspiration. I was so excited to have some blueberry waffles I didn’t think about anything else for a couple of days.
Then….(insert dramatic pause) it was finally time to make waffles and one of my blueberries pulled the great escape. It dove off my plate and left a trail of whipped cream across the floor before coming to a stop somewhere under the stove. After eating my waffles (priorities), mopping my floor and trying to find a stick small enough to fit under my stove, waffles with blueberries inside were my next great plan.
Note: Most recipes call for frozen blueberries and that is great if you can’t get fresh, however, make sure you are defrosting the berries completely and patting dry.
What nicer thing can you do for somebody than make them breakfast?
GOOD FOOD. GOOD FRIENDS. GOOD TIMES.
Blueberry Waffles
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Ingredients
- 1 3/4 cup All-Purpose flour
- 1/4 cup corn starch
- 2 tablespoon sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- a pinch of nutmeg
- 1/2 teaspoon cinnamon
- 2 eggs
- 1 3/4 cup milk
- 1/2 cup butter
- 1 1/2 teaspoon vanilla
- 1 cup blueberries, divided (I use fresh. If using frozen, defrost completely and pat dry)
- 1 cup heavy whipping cream
- 3 tablespoons confectioners sugar
Instructions
- Add heavy whipping cream and confectioners sugar to bowl and mix on high until stiff peaks form. Cover with plastic wrap and put in refrigerator until ready to serve.
- Sift dry ingredients together in a large bowl
- Add the eggs, milk, melted butter and vanilla into a clean bowl and mix well.
- Stir in dry mixture 1/2 cup at a time until mixture is smooth.
- Chop 3/4 cup blueberries or pulse in food processor. (do not over process, you still want berries)
- Use spatula and fold chopped blueberries into batter. Stir well to ensure berries are in every bite.
- Spray your waffle iron well and pour batter into a preheated waffle iron. Cook until edges are golden brown and slightly crispy.
- Repeat until you run out of batter
- Add dollop of chilled whipped cream and the leftover 1/4 cup of blueberries on top, but don’t forget the great berry escape described above.
You can use any berries or berry medley as a substitute for blueberries.
