Blueberry Buttermilk Waffles
This is my favorite way to use dried blueberries. I freeze any leftover waffles and toast them as needed. They are great just as they are, without syrup or added sugar.
Makes about 8 large waffles.
- 1 1/2 c dried blueberries (divided use)
- 2 c all purpose flour
- 1/4 c brown sugar, packed
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 eggs, separated
- 2 c cultured buttermilk
- 1/2 c vegetable oil
- 1 tsp vanilla
- Place 1/2 cup of the dried blueberries in a small bowl and cover with boiling water to plump up while proceeding with recipe.
- Preheat waffle iron on medium.
- In a medium bowl, beat the egg whites until stiff. In a second medium bowl, whisk together the egg yolks, buttermilk, oil and vanilla.
- In a large bowl, mix together the flour, brown sugar, baking soda, baking powder and salt.
- Pour the buttermilk mixture into the dry ingredients and stir just until combined. Fold in the egg whites and remaining cup of dried blueberries.
- Brush the waffle iron with vegetable oil. Pour about 2/3 cup of the batter in the center and bake according to manufacturer’s directions (or about 2 minutes per side, if using a cast iron waffle maker).
- Place baked waffles on a wire rack to keep crisp. Repeat with remaining batter.
- Strain the reconstituted blueberries and sprinkle on top before serving.