One of my favorite breakfast dishes is waffles. I finally got a new waffle iron (we had been without one for over a year), and Jon has been requesting homemade waffles frequently. I’ve always loved putting fruit into the waffle batter. This time we’ve got blueberry waffles!
Along with the blueberry waffles, we topped ours off with a cinnamon-honey butter. Cinnamon and blueberries work really well as a flavor combo…don’t believe me? Try it…you’ll be converted.
A common ingredient in waffles is buttermilk…I don’t know about you, but I don’t always keep buttermilk in my fridge…but I do have sour cream in my fridge often…the sour cream is a great ingredient to help keep the waffles moist and gives it that similar twangy flavor that buttermilk creates.
Here are the waffle ingredients:
2 and ½ cups bread flour (you can substitute all purpose flour)
1 tbsp baking powder
½ tsp salt
1 tbsp granulated sugar
1 egg
½ stick melted butter
¼ cup sour cream
1 and ½ cups milk
1 tsp vanilla extract
1 cup blueberries (that have been washed and drained…they should be fairly dry)
1 tsp extra flour
For the Cinnamon-Honey Butter (sorry didn’t take pictures of this portion…but if you can put things in a bowl and stir…pictures won’t be necessary…)
1 stick of room temperature unsalted butter
1 tbsp honey
½ tsp ground cinnamon
Combine the butter, honey, and cinnamon in a bowl. Mix with a fork until all ingredients are combined. Serve at room temperature. Store in an airtight container in the refrigerator. Dollop desired amount onto waffles. *This is also great served on toast, rolls, and biscuits.
Now for the waffles:
*The yield will vary due to different waffle irons and their sizes. With mine, I was able to get 9 waffles that were 6 and 1/2 inches in diameter.
What else do you like to serve with your waffles? Any comments or suggestions? Please leave comments in the comments section below. Thanks!
Waffle ingredients:
2 and ½ cups bread flour (you can substitute all purpose flour)
1 tbsp baking powder
½ tsp salt
1 tbsp granulated sugar
1 egg
½ stick melted butter
¼ cup sour cream
1 and ½ cups milk
1 tsp vanilla extract
1 cup blueberries (that have been washed and drained…they should be fairly dry)
1 tsp extra flour
Cinnamon-Honey Butter ingredients:
1 stick of room temperature unsalted butter
1 tbsp honey
½ tsp ground cinnamon
Butter Directions:
Combine the butter, honey, and cinnamon in a bowl. Mix with a fork until all ingredients are combined. Serve at room temperature. Store in an airtight container in the refrigerator. Dollop desired amount onto waffles. *This is also great served on toast, rolls, and biscuits.
Waffle Directions:
Sift together the dry ingredients: The 2 and ½ cups flour, baking powder, salt, and sugar.
Next add the melted butter, egg, sour cream, and milk; stir with a fork to combine. Next add in the vanilla extract; stir with fork to combine.
In a small bowl, toss the blueberries with the 1 tsp extra flour. Add the blueberries to the batter. Gently fold to combine.
Allow batter to rest for about 15 minutes. While batter is resting, preheat your waffle iron according to the manufacturer’s instructions.
I spray my waffle iron with non-stick cooking spray and I spray the iron in between cooking each waffle as well. Follow your manufacturer’s instructions regarding this step.
Spoon waffle batter onto iron (again, use the amount recommended by the manufacture.) Allow waffle to cook, again according the manufacturer’s instructions.
Once the waffle is cooked…carefully remove from the waffle iron (I use a fork to pick it up).
Serve with the Cinnamon-Honey Butter. Add the desired amount of maple syrup…yum yum yum…eat up!
