Prep 20 mins
Cook 20 mins
A slight variation to another recipe here.
- 3 eggs, separated
- 1 2⁄3 cups milk
- 2 cups flour
- 2 1⁄4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup butter, melted
- 2⁄3 cup blueberries
- 1 1⁄2 cups blueberries
- 3 tablespoons honey
- 1⁄2 cup orange juice, divided
- 1 tablespoon cornstarch
- Heat waffle iron.
- Separate eggs into one bowl for whites, one for yolks.
- To start the batter: Whisk milk into the egg yolks, then add the flour, baking powder and the salt. Whisk them together then add the butter and whisk until batter is just smooth then stop. Set aside to rest while completing the next steps.
- Put the 1 1/2 cup blueberries in a saucepan with the honey and 1/4 cup of the orange juice.
- Mix the 1 tbs of cornstarch in the other 1/4 cup of orange juice.
- Bring the sauce to a boil, then add the orange juice/cornstarch while whisking constantly. Continue to whisk until it thickens to a thick syrup like sauce.
- With a hand mixer, beat the egg whites until stiff. Gently fold egg whites and the 2/3 cup of blueberries into the batter.
- Cook waffles according to your waffle irons instructins and top cooked waffles with sauce.
I LOVE Recipe #170850, but was in the mood for waffles and decided to give this recipe a try. While mixing the batter, I discovered that there was no sugar in the ingredients and added about a tablespoon to suit our tastes. Hubby, who isn't a huge blueberry fan, tried a waffle before I mixed in the berries and said that it had a good flavor. I did have trouble with the waffles including berries sticking inside my waffle maker. That didn't exactly make for a peaceful and stress free Sunday morning. However, the end result (served with the blueberry sauce for me and with just maple syrup for hubby) was a great indulgence.