There are certainly perks to living in southern Alabama… and to working in a small agricultural town. I have co-workers and customers who always have overloads of fresh produce that they need to get off their hands. I’m always interested in whatever it may be. Fresh from the source is always best, right!?
It’s the beginning of summer, so blueberries are overflowing around here. I got a huge bag-full and wanted them to be the star of whatever I decided to make.
I’ve been off my breakfast game recently, but wanted to dig out my waffle maker and put it to work.
I’ve made my fair share of waffles in the past, but it has definitely been a while. I don’t think I’ve shared any on the blog (even though I love posting pancakes!)
My big tip I have for making fluffy waffles is this:
When preparing waffles, whip egg whites in a separate bowl until you get stiff peaks. Fold this into the batter as the last step before pouring into the waffle maker. This keeps air bubbles throughout and makes the waffles extra fluffy!
I poured the batter into the waffle maker (make sure you spray with cooking spray!), and then added the blueberries about halfway through. I also added more fresh blueberries on top to take advantage perfectly ripe fruit.
I’ve noticed I’ve been liking the blueberries from the grocery store a lot better lately (obv because they’re in season), but they just don’t compare to the fresh-picked! EVERY berry had that ‘pop’ that you look for when biting down on a blueberry. And they were slightly tart, but wonderfully sweet. In fact, I just got another fresh bag-full of them yesterday, and I can’t wait to use them (if I don’t eat them all first!).
The ‘frosting’ on top makes this a sweet breakfast choice or even a delish dessert. It’s a cinnamon-cream cheese mix that’s thinned out with milk for a perfect drizzling consistency. The waffles wouldn’t be the same without this frosting. OMG, it the flavor combos were AWESOME.
- Whisk together flour, baking powder, baking soda, salt and sugar in a large bowl.
- Whisk together egg yolks and buttermilk in a small bowl.
- In a medium bowl, beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form.
- Using a fork, stir yolk mixture into flour mixture just until dry ingredients are moistened. Stir in butter and vanilla. (Batter will be lumpy.) Fold in egg white mixture just until incorporated. (Do not overmix.)
- Spray waffle maker with cooking oil before pouring batter for each waffle. Pour about ½ to 1 cup batter for each waffle into a preheated, oiled waffle iron; cook until waffles are golden brown and crisp. Clean grates after each waffle if the berries stick.
- Halfway through cooking, open waffle iron and add about 10-15 blueberries to the top of the waffles and continue cooking.
- Keep warm in a single layer on a baking sheet in a 200° oven up to 30 minutes. Serve with syrup.
- While the waffles are cooking, blend all ingredients together in a bowl until smooth. Whisk out the lumps, then add to a small zip-lock bag and snip the corner. Drizzle frosting over each waffle and garnish with fresh blueberries.
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