Saturday, July 28, 2018

Breakfast At The Hawthornes. It's A Blueberry Waffle Morning!

Just in time for your Sunday brunch!

Nothing to start your morning off better
than some delicious blueberry waffles
and I've got just the ticket for you.
I made the first batch one morning
and they were so good,
I doubled the recipe
(and substituted buttermilk for the half and half)
and made them again a few days later.
As for the syrup to pour over top,
use your imagination.
The first time,
I used blackberries and strawberries.
The second time, I used blueberries and peaches.
Just grab whatever fruit is freshest.

Rosie's Blueberry Waffles #1
Makes 8.
1 cup flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
2 TB sugar
3/4 cup half and half
1 egg, separated
1 tsp vanilla
3 TB unsalted butter, melted
1/4 cup blueberries

Whisk together flour, baking powder, salt, and sugar.
Stir in half and half, egg yolk, and melted butter,
mixing until just combined.
Beat egg white until soft peaks form,
then fold into batter.
Stir in blueberries.

Ladle onto waffle maker,
being careful not to overload.
I use butter on the first batch of waffles.
None on the rest.
When the light goes off on the waffle maker,
 keep the waffles in for an extra minute or two.
I like the extra crunch.
And they're even better as leftovers,
heated up all nice and toasty in the toaster oven.

On the way to a lovely breakfast.
Look how nice, light, and fluffy that batter is.

Waffle Sauce #1
2 TB unsalted butter
1 TB brown sugar
1/4 cup pure maple syrup
1/2 each blackberries and strawberries
Melt butter and brown sugar with maple syrup.
Add berries and heat through.
Serve over waffles.

It never hurts to put some butter on those waffles.
Let it melt down into the crooks and nannies.

Now, onto the second batch of waffles.

Rosie's Blueberry Waffles #2
Makes 16.
2 cups flour
3 tsp baking powder
1 tsp kosher salt
1/4 cup sugar
1 1/2 cups buttermilk
2 eggs, separated
2-3 tsp vanilla
6 TB unsalted butter, melted
1/2 cup blueberries

Whisk flour, baking powder, salt, and sugar.
Stir in buttermilk, yolks, vanilla, and butter.
Lightly fold in whipped egg whites.
Stir in blueberries.

Ladle into waffle maker,
using butter for the first batch.
Cook a minute or two longer than indicated.
Serve with peach and blueberry syrup.

I put the leftover waffles in a zip lock bag
and refrigerate to use throughout the week.
Simply pop into the toaster oven
and heat through.

Peach Syrup
2 TB unsalted butter
1/4 cup brown sugar
1/4 cup pure maple syrup
1 tsp vanilla
1 peach, peeled and chopped
1/3 cup blueberries
Melt butter with brown sugar, stirring.
Stir in maple syrup, vanilla, and peach.
Heat through.
Pour in blueberries.

Now that's a breakfast!

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