The smell of waffles on a lazy Sunday morning? Perfection. These blueberry buttermilk waffles are just the thing for lazy mornings or made big batch for a family weekend brunch and the addition of the whisky maple butter makes this the bees knees that’s sure to please. Therefore the perfect weekend food? Heck yes.
Have leftovers of these gems? Freeze them in a zip lock bag then just pop them in the toaster for a quick morning treat.
Blueberry Buttermilk Waffles with Whisky Maple Butter
Print the recipe here
1 1/2 cups all-purpose flour
1 tbsp cane sugar
2 tbsp cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups buttermilk
2 tsp vanilla extract
1 large egg, separated
1/2 cup unsalted butter, melted
1/2 fresh or frozen blueberries
In a medium-large bowl sift together the flour, sugar, cornstarch, salt, baking powder and soda. With your small bowl whisk together the buttermilk, vanilla and egg yolk. In a separate bowl beat the egg white until soft peaks form.
Whisk in the egg yolk and buttermilk mixture into the dry ingredients until just combined. Stir in the melt butter and blueberries then carefully fold in the egg white.
In a preheated waffle iron spoon some of the mixture and cook until golden and crisp.
Whisky Maple butter
1 tbsp whisky
2 tbsp maple syrup
1/3 cup butter, slightly softened
In a small bowl mix together the ingredients until combined. Place leftover butter in plastic wrap formed into a small log and keep in the fridge.
Serve hot with a dollop of butter and a good drizzling of maple syrup