Whole-wheat Waffles with Blueberries


blueberry waffesThese waffles are equally delicious whether you make them for breakfast, lazy afternoon meal, or midnight snack. You could use any fruit for the sauce, but I find that blueberries complement the nutty flavour of whole-wheat flour in an addictive way.

This waffle recipe is extremely flexible–feel free to increase the proportions or change the flour (I have had success with white, whole-wheat, and buckwheat!) as needed. If you decide to sub out the milk for soy or almond, you may need to add more flour to thicken up the batter.

Whole-wheat Waffles with Blueberries

Makes 4-5 waffles

1 cup whole-wheat flour

1 tablespoon sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

1 large egg, beaten

Butter, to oil the waffle iron

1 cup blueberries

1 tablespoon sugar

1 cup water

Plug in and heat your waffle iron. Butter the waffle iron. Pre-heat your oven to 150 degrees Fahrenheit.

Combine the blueberries, sugar, and water in a small pot over medium-high heat. Once the mixture begins to boil, turn the heat down to medium and let the mixture simmer, stirring occasionally. The blueberries are done once the water has cooked down into a thick sauce, roughly 10 minutes.

Meanwhile, mix the flour, sugar, salt, and baking soda in a medium bowl. Add the milk and egg and stir until combined. Using a 1/2 cup measure, pour batter onto the waffle iron and cook according to the manufacturer’s directions. To keep the waffles warm, put them on a plate in the heated oven while you cook the rest.

Pour the blueberry sauce over the waffles, and enjoy!

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