Blueberry Waffles with Blueberry Sauce
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Ingredients
  • Blueberry Sauce:
  • ½ cup sugar
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 1-1/2 teaspoons cornstarch
  • ½ cup water
  • 1 Tablespoon lemon juice
  • 1 pint blueberries
  • Buttermilk Waffles:
  • 2 eggs
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup plus 2 Tablespoons canola or vegetable oil
Instructions
  1. For blueberry sauce: In a 2-quart saucepan, mix together sugar, cinnamon, nutmeg, and cornstarch. Stir in water and lemon juice. Heat to boiling; reduce heat. Set aside about ¾ cup of the blueberries for the waffles and stir in the remaining blueberries into sauce. Simmer for 5 minutes. Remove from heat, cover, and set aside to keep warm while preparing waffles.
  2. For blueberry waffles: Heat waffle iron. In a bowl, beat eggs, then remaining ingredients until smooth. Pour batter into center of hot waffle iron. Scatter with a few tablespoons of the reserved blueberries for each batch of waffles. Bake until the steaming stops and waffles are a golden color, about 4 minutes. Remove waffles carefully. Serve squares (or rounds) with warm blueberry sauce and serve.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-august-1973/