Blueberry Waffles

One summer back in the early nineties my sister and I got into making Belgian waffles. After early morning swim practice we would come home a make ourselves a batch for breakfast. My mom had a collection of the Cooking Light cookbooks and one of those books had these waffles on the cover. I liked the basic recipe so much that it is still my favorite waffle. My girls love to make waffles like my sister and I, so sometimes as a treat when my husband is out of town we will have Belgian waffles for dinner. One night I had some blueberries in the fridge and I decided that I wanted to make a blueberry syrup. I have worked on the syrup recipe to get it where the flavor is bright with a little citrus and spice. I thought I would share this recipe because it would be a great dish for a mother’s day breakfast or if you are like us for a girls night in.

Blueberry Syrup

• 1 rounded or generous cup of blueberries plus an additional 1/2 cup of blueberries to add to the syrup at the end
• 1/4 cup of granulated sugar
• 1 Tbsp of lemon juice
• 1/2 tsp ground cinnamon
• 1 tsp of grated lemon zest
• 1/2 cup maple syrup
• lemon slices for garnish

In a small sauce pan heat 1 cup of the blueberries and 1/4 cup sugar, 1 Tbsp lemon juice and 1/2 Tsp cinnamon on medium heat. The berries will begin to break down and the sugar will melt. Keep an eye on the mixture and stir it to help break down the berries and keep it from burning the bottom.

You want to cook the mixture for about 12 minutes until it forms a thick jam that will allow you to draw a line in it using a spatula.

Then turn the heat down to low and stir in the lemon zest, maple syrup and the remaining 1/2 cup of blueberries. Keep the syrup warm until you are ready to serve it on your waffles.

Belgian Waffles

• 2 Cups Flour
• 1 Tbsp Plus 1 Tsp Baking Powder
• 1 Tbsp Sugar
• 1/2 Tsp Salt
• 2 Eggs Beaten
• 1  1/2 Cup Milk
• 1/4 Cup Butter Melted

Plug in your Belgian waffle maker and let it heat up while you are mixing up the waffle batter.

Then in a medium size mixing bowl mix together the flour, baking powder, sugar, and salt. Next add the wet ingredients including the eggs, milk and melted butter. Mix well until most of the lumps are gone.

Then when the waffle iron is hot add the batter. My waffle iron takes 1/2 cup of batter per each individual waffle.

Since waffle irons can vary you may need to adjust the amount of batter. Then I close the lid and set my waffle iron to the number 5 setting which is about a 4 1/2 minute time setting. You will know the waffles are done when you see less steam coming out of the waffle iron and the top looks golden brown. This recipe makes 6 to 7 waffles depending on the size of your waffle maker.

Top the waffles you are serving with the blueberry syrup and a thin slice of twisted lemon.

A tip I learned from Alton Brown is that extra waffles can be saved and quickly reheated in your waffle iron. It works even better than the toaster.

[the_ad id=”1338″]