Waffles with Blueberry Sauce
This easy to prepare recipe is almost as simple as opening a package of waffle mix, but it tastes so much better, and it’s healthier because you’re in control of all the ingredients. We use white whole-wheat flour in this recipe, which is a variety of flour all its own. It has the same nutritional value as brown whole-wheat flour, but with a milder taste and lighter color. You can also make this recipe using all-purpose flour. The measurements are the same.
Top these waffles with homemade blueberry sauce or maple syrup. They’re also delicious with dark chocolate chips, which can be added right into the batter.
- This recipe is for a traditional (non-Belgian) waffle iron.
- Any leftover waffles can be frozen and then thawed when you need to come up with a quick breakfast or snack. To do this, let the waffles cool completely and then wrap each one in plastic wrap. I store them in gallon-size freezer bags, and since they’re wrapped individually, they won’t stick together. You can also freeze them in a single layer on a baking sheet for about 2 hours and then place them all together in a freezer bag.
- To reheat the waffles, take them out of the bag and remove the plastic wrap. Put them in a preheated 350-degree oven for about 5 minutes, or until warm and crisp.
This recipe is both delicious and extremely easy to make. It only has a few ingredients, which lets the flavor of the blueberries really stand out. I used fresh blueberries here, but you can also use frozen. And while it’s great on waffles, it works well with almost anything, from pound cake to ice cream.
- 1 cup white whole-wheat flour, or all-purpose flour (spoon and sweep method of measuring)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon table salt
- 3/4 cup milk
- 1 egg
- 3 tablespoons canola oil
DirectionsIn a large bowl, combine the dry ingredients. In a separate bowl, mix together the wet ingredients and add to the flour mixture. Stir until just combined (don’t overmix; a few lumps are okay). Let the batter set for 5 minutes to give it time to thicken up. Pour a scant 1/2 cup batter into the center of the waffle maker and cook according to your waffle maker’s directions. To keep them warm while making a big batch, put them in a 200 degree oven for a few minutes. Makes four 6-inch waffles.
- 3 cups fresh or frozen blueberries
- 1/4 cup sugar
- 1 tablespoon water
- 1 teaspoon lemon juice
DirectionsCombine the ingredients in a medium saucepan and bring to a boil. Since we’re starting off with a small amount of liquid with the berries, keep an eye on it until they release some of their juices. When it comes to a boil, reduce heat to medium and simmer uncovered for 10 minutes, stirring occasionally. Remove from heat; serve warm or cold. The sauce will thicken slightly as it cools.
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