Fresh Blueberry Waffles

I whisked the dry ingredients the night before, in between White House Down and an episode of Gossip Girl (aah, what a lovely day of TV binging with the madre; she picked both of those, btw).

The next morning, I created a quick buttermilk of 1 1/2 T buttermilk topped with enough milk to reach 1 1/2 cups total (I used skim milk, but I’m sure whole milk would be much more delicious). I let that melange sit for a bit while I prepped the other wet ingredients.

The recipe yielded 12 1/3 cup waffles.

These fresh blueberry waffles were very light, yet they still had an alluring chew. The berries broke up the expanse of waffle, and added a nice tang.

As for later variations, I think adding toasted coconut or toasted sliced almonds to the batter with the berries would add an interesting nutty factor. I love the chocolate/blueberry combo, but am wary to trying chocolate chips or chunks in waffles again; on this note, I think subbing 1/4 cup flour for cocoa would be delicious. And if you want to be more virtuous, sub in white whole wheat flour. I think it depends on my mood. We’ll see.

Fresh Blueberry Waffles
from Baking Bites

1 3/4 cups all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
3 T granulated sugar
1 1/2 cups buttermilk, room temperature (or 1 1/2 T white vinegar + enough milk to total 1 cup liquid)
2 eggs, room temperature
2 tsp vanilla extract
6 T unsalted butter, melted and cooled
1 cup fresh blueberries (frozen would work, too, if you thaw and drain them)

1. Whisk the dry ingredients. Whisk the wet ingredients. Add wet to dry and whisk until just combined. Fold in blueberries. Let rest for 5-10 minutes.
2. Cook waffles. Serve hot with more berries and some maple syrup.