I usually just grab a granola bar or bowl of cereal for breakfast, but the past couple of mornings I have really been wanting waffles or pancakes. I don’t make them often because I have no self-control and eat way too many to the point where I feel sick…maybe I have Prader-Willi Syndrome. Nevertheless, I gave in today and made these waffles. They really hit the spot and this recipe only makes about 3 servings, so I didn’t even feel sick afterwards! =) Make sure the blueberries are still frozen when you fold them into the batter or the blueberries will break up and turn your batter a greenish/purple color. I also really prefer wild blueberries for baking because they are smaller and so you don’t bite into big, mushy pieces of cooked blueberry. You can whip this recipe up in the time it takes for the waffle iron to heat up, so you could even make these on Sunday mornings and still make it to Sunday School on time. Enjoy!
Wild Blueberry Buttermilk Waffles
1 cup all purpose flour
2 tbsp sugar
1/2 tsp salt
1 tsp baking soda
2 tbsp butter, melted
1/4 cup buttermilk
1/4 cup milk
1 tbsp sour cream (heaping)
~1/2 cup frozen wild blueberries, coated lightly with flour (I used Wyman’s)
1. Combine butter, milk, buttermilk, sour cream and egg. Whisk until smooth.
2. Combine dry ingredients. Add to wet ingredients, stirring just until mixed. (The batter will be very thick) Gently, stir in frozen berries.
3. Pour onto preheated waffle iron and cook until golden brown.