Skip to main content

Blueberry Buttermilk Belgian Waffles


Can I just say that my hubby is THE best?!?  I sure do love him.  This past Valentine's Day, he surprised me with several goodies - and a Belgian waffle maker was among them.  I was so excited to open up the box and give it a whirl.  There are lots and lots of wonderfully thick and fluffy waffles in our (very near) future!

I wanted to start off with a classic recipe - nothing too crazy.  I pretty much love any recipe that incorporates buttermilk, so that seemed like a good place to start.  Belgian waffles are a little more involved than regular ole' pancake batter, but they are totally worth the extra effort.  They still came together pretty quickly, especially with the help of a stand mixer and using the waffle maker was very fun!  I have to admit, I was more than a little excited as I patiently waited for that first waffle to finish baking so that I could open the lid and take a peek at the waffle-goodness.  

These waffles came out even thicker than I thought they would.  They were fluffy and perfectly infused with blueberries and a hint of pure vanilla extract.  A drizzle of maple syrup sent them over the edge!

Bon Appetit, my friends!


Classic Blueberry Buttermilk Belgian Waffles
Adapted from:  Oster

Ingredients:
2 cups all-purpose flour
2 Tbsp cornmeal (optional)
1 Tbsp baking powder
3/4 tsp baking soda
1 tsp salt
3 large eggs, separated
3 Tbsp granulated sugar
1  3/4 cup buttermilk
1/2 tsp pure vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 cup blueberries

Directions:
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt to blend thoroughly; set aside.

In mixer bowl, beat egg whites until soft peaks form.  Add sugar;  continue beating just until stiff peaks form.  Set aside.

Whisk together egg yolks, buttermilk and vanilla.  Using rubber spatula, stir buttermilk mixture into flour mixture, blending until dry ingredients are moistened.  (There should still be small lumps;  do not over-mix.)  Stir in melted butter.  Fold in beaten egg whites until combined.  

Pour batter onto bottom grid of hot waffle maker; sprinkle batter with fresh (or defrosted frozen) blueberries.  Close waffle maker and bake as directed.

Makes about 5 1/2 cups batter. 


Pin It

Comments

Popular posts from this blog

Absolutely Sinful Cinnamon Rolls

***Alrighty, here are the cinnamon rolls that I mentioned in my previous post. I put these together on Christmas Eve, and then baked them on Christmas morning. Let me just tell you...there's nothing quite like the smell of yummy cinnamon rolls wafting through the house on Christmas morning...ahhhhh...so wonderful! This is going to be a new tradition for us...fresh, homemade rolls on Christmas. I thought that I might try this recipe, and then maybe try a new one next year...until I found one that I really loved. However, I hit the jackpot on the first try! This is THE recipe that I'll always use. UPDATE:   Since originally writing this post in 2008, I've  made these cinnamon rolls every year for Christmas!  They are a holiday tradition that my family looks forward to all year!  You can see my other posts here, with lots more photos of these sinful cinnamon rolls: CHRISTMAS 2009 CHIRSTMAS 2010 CHRISTMAS 2011 The great thing was that I could prepare them on Christmas

My Favorite Quiche!

***It's not often that a recipe is worthy of re-posting.  I think I've only done that once or twice in the entire time I've written this blog.  However, this is one of those rare occasions.  Back in 2009 when Brad and I went to Europe, we had the most amazing Quiche Lorraine at the incredible Les Deux Magots cafe in Paris.  It was delicious and was served alongside a yummy salad of fresh greens (Quiche Lorraine sur Salade Verte).  Oh, it was heaven on a plate!  It also didn't hurt that we were sitting on the patio of one of the most famous cafes in Paris, after all...haha.  The atmosphere and people-watching in that particular area are hard to beat. I'll never forget the elderly lady that was sitting at the table right next to us (the tables were situated pretty close together).  She was dressed to-the-nines, was all by herself, and was just the quintessential, classy Parisian lady.  I wish more than anything that I had tried to strike up a conversation with her

Cream Cheese Banana Nut Bread - Southern Living

***There seriously aren't very many things that smell better than Banana Nut Bread baking in the oven.   Don't you agree?  This recipe for Cream Cheese Banana Nut Bread from Southern Living magazine was one of the very first recipes that I added to this blog...back in November 2007!  In fact, I came across it when I worked for the magazine as a Marketing Intern.  Back then, I didn't have a photo for every recipe, and the blog post was simply the recipe and nothing else.  Because this is my go-to recipe for Banana Nut Bread (and because it is so amazing!), I thought that it deserved a little more attention.  This is quite honestly some of the best Banana Nut Bread that I've ever had.  An entire 8oz. package of cream cheese is added right to the batter, along with 4 mashed bananas.  The cream cheese adds so much to this recipe, with an incredibly moist texture being the main component.  Plus, the roasted pecans are the perfect addition.  Roasting the nuts brings out