Blueberry Sour Cream Waffles Recipe
On weekends, I enjoy making breakfast. I don't make pancakes or waffles very often-- usually choosing some kind of egg dish. The exception is when locally grown strawberries are in season. That's when I make waffles, piled high with strawberries and real whipped cream. I usually resort to using a waffle mix that I buy at Trader Joe's, which is pretty good. I've been wanting to find a recipe to make waffles from scratch, but most of the ones I've found involves whipping egg whites and gently folding them into the batter.
Last week, I noticed that Lisa (from the Cutting Edge of Ordinary) recipe for Blueberry Sour Cream Waffles. I was intrigued by the recipe, so I decided that this would be our Sunday breakfast. After church, we stopped to pick up a few things at the market and I was really hungry-- like, feed me now! I rolled up my sleeves and dug in:
I had an unfinished bag of frozen blueberries-- less than a cup. I did a quick thaw, by rinsing them with warm water. The dry ingredients took minutes to whisk together-- flour, sugar, baking powder and salt. I sprinkled some of the dry ingredients on top of the blueberries and gently gave them a stir. Why? It's a baker's trick I've used for the longest time, to keep berries from sinking to the bottom of the dough. It's a habit, now. Melt one stick of unsalted butter. Yes, one stick. It's a treat, trust me.
The wet ingredients are 1/2 cup sour cream (I used lite), milk (I used 1%), 3 eggs and the melted butter.
Make a well in the dry ingredients and pour the wet into the center. Stir just until combined-- unless you like tough waffles. We don't! If using berries, very gently add them in. I didn't stir them a lot, because I didn't want to turn the batter purple. It took about 10 minutes for me to make this. Who needs box mixes?
I've had this Belgian Waffle Maker for a very long time. It takes about 1/2 cup of batter, and makes two waffles at a time-- but they're thick and we like them that way! Cook the batter, according to your waffle maker.
I think waffles are made for melted butter...
I had both regular maple syrup and blueberry maple syrup. Decisions, decisions... blueberry, it is!
I think I just evolved from being a pancake lover to a waffle lover. I have to tell you, that this is the recipe. The waffles were hot, tender, flavorful... we both ate them hungrily. Using lite sour cream and 1% milk didn't hurt the recipe one bit-- and, I think, it lessens the guilt for one stick of butter. Hey, whatever shortcut I can take, I'll take it! Craig ate four waffles. I ate three. We feel no shame. I see so many possibilities with this recipe. I still have olallieberries in my freezer.
I'm so glad I spotted Lisa's recipe. If you've never visited her blog, it's amazing. She's a talented photographer, and I love her recipes. I've been lurking on her blog for quite some time, and I'm glad she shared this recipe. It's a keeper!
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