|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 12g||59%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These blueberry waffles are fluffy and delicious, made with fresh or frozen blueberries and a simple batter. Beaten egg whites are folded into the batter before the waffles are cooked.
In a small mixing bowl, beat the egg whites until stiff; set aside.
In another bowl beat the egg yolks; add milk and melted butter.
Sift dry ingredients together; add to the egg yolk mixture and mix until smooth. Fold in blueberries. Gently fold in beaten egg whites.
Bake in a hot waffle iron.
- If you're using fresh blueberries, set some aside for garnish.
- Blueberry Sauce - combine 2 cups of blueberries in a saucepan; mash or crush. Add 1/3 cup of granulated sugar, 1 tablespoon of lemon juice, and a dash of salt. Bring to a boil over medium heat and continue boiling for 1 minute. Remove from the heat and add 1/4 teaspoon of vanilla extract.
- Blueberry Lemon Waffles - Fold about 1 tablespoon of finely grated lemon zest into the batter.
- Freeze leftover waffles in small freezer bags. Reheat in a 325 F oven for about 8 minutes or reheat in the toaster.