For a long time I have tried many different ways on making waffles or pancakes from scratch. They were always good, but many still had a slight rubbery texture, or they were heavier than the reputable mixed variety. I prefer a lot of things “homemade” meaning from scratch, no boxed mixes involved and this had been frustrating for me. I wanted a golden, light and fluffy waffle that was crisp on the outside and light and fluffy on the inside. One that wasn’t dense and heavy, and with this recipe I have discovered it.
The trick is in the eggs. Separating the egg white from the yolks, and mixing them up separately allows the batter to be much lighter and fluffier. When I was a young girl, I remember spending nights at my best friends house. Every Sunday that I was there, we would go out to eat for breakfast at a little family restaurant. It was considered a “Country Inn” and I always ordered the blueberry waffles. I don’t think I ever ordered anything else. I’m really not a syrup kind of girl, always preferring fruit syrups or preserves and/or whipped cream on my waffles, pancakes, and french toast. Really the only time I have a syrup is in my Sticky Buns recipe! I also am a “fruity tooty” kind of gal, I love fruity pancakes and waffles, and even my ice cream I prefer fruity over other flavors.
Anyhow, I decided to recreate those delicious country inn style blueberry waffles, and these absolutely brought back those wonderful memories of childhood. Blueberries are one of my favorite fruits to bake with and use in my cereals, they are very good for you and high in antioxidants. There are many health benefits in blueberries, and this is why I incorporate them into my menu. I have a blueberry muffin recipe I’ll be sharing with you in the next few days as well! These waffles were divine, and my whole family gobbled them down!
Ingredients for Blueberry Waffles:
- 3 eggs, separate the yolks from the whites
- 2-1/4 cups milk
- 3/4 cup melted butter or margarine
- 3 cups sifted all purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoons salt
- 1-1/2 tablespoon sugar
- 1-1/2 cup fresh blueberries, rinsed
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
|Separate the eggs, whites in one bowl and the yolks in another.
|Next, place the egg whites in a mixing bowl and beat until the whites are stiff.
|In a separate bowl, beat the egg yolks. Continue to mix and add the melted butter and milk.
|Now add the two extracts and mix until all is combined.
|In a separate bowl add the sifted flour and baking powder. Mix the ingredients, then add the egg yolk mixture and whisk until smooth.
|Fold in the blueberries until just combined.
|Now add in the egg whites, gently folding them in.
|Bake in a hot waffle iron.
Once cooked, add a thin layer of butter or margarine to each waffle while still warm.
|Serve buttered, sprinkled with powdered sugar and topped with whipped cream and fresh blueberries.
I also served mine with fruit syrup and regular syrup on the side with some scrambled eggs.