Makes: Ten 6” waffles
Prep Time: 15 minutes
Cook Time: 30 minutes
Looking for the perfect breakfast to spoil Mom on Mother’s Day? Try this easy Blueberry Waffle recipe that stores perfectly in the freezer in our Compostable Gallon Zipper Bags until you’re ready to heat. Serve with her favorite fruit, juice, coffee and our Pomegranate Dyed Kind Collection for an added touch!
1 3/4 cup (210 g) all purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
2 eggs, separated
1 3/4 cup (397 g) buttermilk
6 tbsp unsalted butter, melted and cooled slightly
1 tbsp vanilla extract
1/2-3/4 cup frozen wild blueberries
1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl or large measuring cup, whisk together egg yolks, buttermilk, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and whisk until smooth. Add the melted butter and whisk once again, until completely incorporated.
4. Place the egg whites in a large clean bowl and whip with an electric mixer to form soft peaks. Gently fold the whipped egg whites into the waffle batter using a rubber spatula until all of the egg whites are incorporated.
5. Preheat a waffle iron and generously spray the surfaces with cooking spray. Place 1/4 cup of batter in the center of each cooking surface and sprinkle 1 tbsp of blueberries across the top of the waffle batter. Close the waffle iron and cook for 3-5 minutes, until the waffles are deeply golden and crispy. Repeat with the rest of the batter.
6. Serve waffles warm topped with blueberries, butter, and maple syrup. Store leftover waffles in a For Good Compostable Gallon Bag in the freezer for up to one month.
RECIPE BY: ANNA RAMIZ @GATHEREDATMYTABLE