Ingredients
DRY
- 2 cups flour
- 1 tsp salt
- 1 Tbs baking powder
- 2 Tbs sugar
WET
- 2 eggs
- 6 Tbs butter melted
- 1 1/2 cups milk
- 2 tsp vanilla extract
TO FOLD IN
- 4 oz fresh blueberries
TO SERVE
- 1 Tbs powdered sugar
- ½ cup maple syrup
Instructions
- Preheat the waffle iron.
- In a large bowl, whisk together the dry ingredients.
- In a smaller bowl, whisk the eggs, melted butter, milk and vanilla until well combined
- Add the wet ingredients to the dry, and milk until just combined. Mixture will be lumpy.
- Fold in the blueberries.
- Spray the waffle iron with baking spray, and cook waffles until light brown and slightly crispy.
- Serve dusted with powdered sugar and a little maple syrup.
- Devour.
Notes
Top tips and FAQs
- Add a little cinnamon to the batter (about a teaspoon) - it will add a really delicious warmth to the waffles.
- Grate a little lemon zest into the batter, for a fresher, brighter flavor.
- Can you freeze waffles? Absolutely! Just place a little parchment between each and store in a freezer zip lock bag. They'll stay good for 3 months. Just reheat in the toaster! If you are planning to freeze them, undercook them slightly - as they'll brown up when you toast them.
- What is the difference between pancake and waffle batter? In a nutshell, waffles contain more sugar and more butter than a typical pancake
- What goes good with blueberry waffles? Whipped cream, maple syrup, and powdered sugar are my go-tos! Blueberry sauce is also good, but I like a scoop of vanilla ice cream on waffles - then it's a dessert!
- Fresh blueberries or frozen? Either will work just fine. Frozen blueberries contain a little more moisture, and will "bleed" a little into the batter, but that won't affect the flavor at all.
Read Full Recipe ---> Click Here
0 Comments