Buttermilk Waffles with Blueberry Sauce
Servings: 4 people
Calories: 734kcal
This dish is a celebration of the best meal of the day. The tangy buttermilk flavor in the waffles pairs perfectly with the blueberry sauce. Perfect for glorious brunch.
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Equipment
- Waffle maker
Ingredients
For the Blueberry Sauce
- 1 cup pure maple syrup
- 1½ cups blueberries fresh
- Pinch Kosher salt
- 1 tablespoon orange zest usually from 1 orange
- 2 tablespoon orange juice usually from 1 orange
For the Waffles
- 2 cups all-purpose flour
- 1 tablespoon yellow cornmeal
- 3 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon Kosher salt
- 2½ cups buttermilk
- 6 tablespoon unsalted butter melted
- 3 large eggs separated (yolks from whites)
- 1 teaspoon vanilla extract
- cooking spray
Instructions
Make the Blueberry Syrup
- Put all ingredients in a small saucepan set over medium heat.
- Bring to a boil and then reduce heat to maintain a simmer, allowing the mixture to thicken slightly, for about 5 minutes.
Make the Waffles
- In a bowl, sift together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk, melted butter, egg yolks, and vanilla extract and whisk to combine.
- Add the liquid ingredients to the dry and whisk or stir with a spoon until combined, the batter will be quite lumpy.
- Add the egg whites to a small bowl and use a handheld mixer at high speed (or a whisk) to beat the egg whites until soft peaks form.
- Using the whisk, or a wooden spoon, gently fold the whites into the batter. Continue working them into the batter until large chunks of the whites are no longer visible.
- Spray your waffle maker with cooking spray and follow the manufacturer's instructions for cooking waffles. Carefully transfer cooked waffles to a platter and continue the process with the remaining batter.
- Serve at once with the sauce on the side.
Video
Notes
Fresh blueberries are best for the sauce, but you could substitute frozen in a pinch.
The sauce can be made up to 24 hours in advance and stored in an air-tight container in the fridge. Reheat in a saucepan, or allow to come to room temp if not serving it warmed.
We think these buttermilk waffles have just enough sweetness to make them perfect. Not too sweet we think is best. The sauce is quite sweet and counters the waffles wonderfully. However, if you prefer sweet waffles, then increase the sugar to 4 tbsps.
The recipe can easily be doubled or tripled if serving a group. Keep cooked waffles warm on a baking pan in your oven preheated to 200°F.
Cooked waffles can be frozen. Allow them to come to room temperature and then reheat either in the oven or in the microwave. We must say, however, these are definitely at their best when served soon after cooking.
You can make pancakes instead of waffles if you prefer. Simply pour a little less than 1 cup on a hot griddle or skillet lined with a small layer of vegetable oil
Nutrition
Calories: 734kcal | Carbohydrates: 131g | Protein: 17g | Fat: 24g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 790mg | Potassium: 883mg | Fiber: 3g | Sugar: 71g | Vitamin A: 1028IU | Vitamin C: 12mg | Calcium: 433mg | Iron: 4mg