Recently, I picked up a small waffle maker for $10 at my local household supply Big Box. Actually, this was last spring. I hadn’t used it until now. At first I thought that I could use a pancake recipe for waffles, but apparently not; apparently the best waffles follow a different format. Thinking about it … yes, they do have a different texture than pancakes.
I picked these blueberries at a Pick Your Own farm here in my town, late season. The egg came from one of my own hens.
The recipe I decided on came from Martha Stewart. I cut her recipe in half, and ignored her topping suggestions (which I personally wouldn’t care for) in the favor of my own simple basics. (Yes, the maple syrup was tapped from my own trees… still have to go on about my first year attempting syruping, obviously. It was fun.)
(photo above: Blueberry waffles being created. I add a little butter to the still-piping hot waffle that precedes the new one – I want that to MELT!)
Her recipe is here: Martha Stewart’s Buttermilk Waffles.
Let’s have breakfast!
Prep Time: 15 minutes.
Cook Time: 3-5 minutes per waffle.
Rest Time: Not essential.
Cuisine: Western breakfast.
Leftovers: I’d save the excess batter and freeze. Actual waffles – no.
Blueberry Buttermilk WafflesINGREDIENTS:
- 1 cup all purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 stick (1/4 cup) unsalted butter, melted.
- 1 whole egg.
- At least one good handful of rinsed blueberries. (Other fruit will work, too – just chop your choices up to about blueberry-size or smaller.
- Cooking oil for waffle iron.
- Toppings. *
To serve all at once, preheat oven to 275 F, and place a rack on a baking sheet in that oven. (Otherwise ignore this step).
Mix all the dry together in one large bowl. (Flour, sugar, baking powder, baking soda, salt.)
Mix all the wet ingredients together in a smaller bowl, minus the fruit. (Buttermilk, butter, egg.)
Add the wet to the dry and stir until combined. Having some lumps remain is fine.
Add the blueberries to the waffle batter – add more if visually you’d prefer more (I ended up using nearly two good handfuls.)
Brush top and bottom of the waffle iron innards with oil. I used olive oil. Plug in and allow to heat up, probably about five minutes (refer to your waffle maker instructions).
Add some batter, leaving approximately a 1/2 inch rim. Cook 3-5 minutes, or verify with your waffle iron instructions. (The small waffle maker I am using resulted in cooked waffles in about 2.5 minutes.)
Add the waffles to the oven as ready and as needed. This is to keep them warm if you are preparing a few batches for your family or guests. Continue on. If you notice the oil is gone from the base of the waffle maker, brush on a bit more.
For my run today with the above amounts of ingredients, I got 9 small waffles from my petite mini-waffle maker. I figure this to be three servings, or four if there are other items being served for breakfast.
Serve with your desired toppings.
My preferred toppings are room temperature butter and a splash of maple syrup. Other options: Sprinkle more blueberries on top, either whole or slightly mashed. Martha Stewart suggested frozen blueberries (thawed) mixed with sugar, and a small amount of lemon juice. If you decide to try this with fresh berries, I’d add a little water to keep the fruit from burning. Simmer, and drizzle over the waffles. Lightly sugared whipped cream would also work.