I use this blueberry waffle recipe to help use up the massive amount of berries I pick each summer. I am fortunate to have four blueberry bushes in my backyard, and they supply me with fresh blueberries all summer.
Ingredients
- ⅔ cups milk: 1 piece
- eggs, separated: 3 piece (divided)
- all-purpose flour: 2 cups
- ¼ teaspoons baking powder: 2 piece
- salt: 0.5 tsp
- unsalted butter: 0.25 cup (melted)
- blueberries: 0.66667 cup
- 1/2 cups blueberries: 1 piece
- honey: 3 Tbsp
- orange juice: 0.5 cup (divided)
- cornstarch: 1 Tbsp
Metric Conversion
Stages of cooking
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Make the waffles: In a medium bowl, whisk together milk and egg yolks. Stir in flour, baking powder, and salt. Stir in melted butter and let stand for about 30 minutes.
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Lightly grease and preheat a waffle iron according to the manufacturer's instructions.
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Beat egg whites in a glass, metal, or ceramic bowl until stiff. Fold into batter with blueberries.
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Working in batches, scoop portions of the batter onto the preheated waffle iron. Cook each waffle until golden brown and the iron stops steaming, 4 to 6 minutes.
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Meanwhile, make the sauce: Stir blueberries, 1/4 cup orange juice, and honey together in a medium saucepan over medium heat. Bring to a boil.
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Mix remaining 1/4 cup orange juice and cornstarch together in a small bowl; stir into the blueberry mixture. Cook, stirring constantly, until thickened. Serve warm over waffles.
