|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 2g||7%|
|Total Sugars 8g|
|Vitamin C 1mg||4%|
|*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.
2 large eggs, separated
1 1/2 cups milk
1/2 cup (4 ounces) unsalted butter, melted
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 cup blueberries, fresh and rinsed, or frozen
Steps to Make It
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.