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Sunday, May 06, 2007

blueberry waffles

easy recipe blueberry waffles breakfast

Waffles are a good Sunday morning breakfast. We still have about a gallon bag full of frozen blueberries we picked from a nearby farm last year and I wanted to use them up. Plus, the hyacinth and rhododendron are all blooming in the garden and I wanted to take advantage of the lilacs and purples :)

Any basic waffle recipe would work, but over the years, I've noticed just a few things that make a difference - viz., heat the waffle iron to pretty high temperature before pouring the batter in, not cut back on the butter or oil too much as it compromises the texture, milk or buttermilk work better than plain water, use baking soda if using buttermilk, baking powder if using milk, egg yolks can be left out, just whites alone when well beaten add some nice fluffiness, also, freshness of the baking powder and baking soda matters - if they are a bit stale, I increase the quantity a bit...

My mom being a chemistry teacher taught me about sodium bicarbonate (baking soda) and how it reacts, but until I started meddling with baking recipes I didn't quite understand the role baking soda and baking powder play in these recipes. Baking soda is an alkali and likes to react with acid to produce gas (CO2) which acts as leavening agent in baking. So, usually, recipes that call for baking soda also use yogurt or buttermilk to provide acidity. Baking powder usually has baking soda, plus an acid, plus some starch; most commercial baking powders are double acting - an acidic agent that reacts at room temperature, and another at a higher temperature during baking, thus providing the rise and fluffiness.

Ingredients
2 cups of flour
2 eggs
1 1/2 cups buttermilk
4 Tbsp applesauce (optional)
1 tsp lemon juice
1 tsp baking soda
2-4 Tbsp brown sugar or molasses
4 Tbsp of cooking oil or butter
1 cup frozen blueberries

Preparation

heat the waffle iron - even after the light goes off, I let mine heat up some more before pouring the batter

thaw the blueberries in the microwave till just ready, not mushy; reserve some for topping, use the rest in the batter

combine all the ingredients and whisk well; if preferred, beat the egg whites separately till fluffy and fold it into the batter; it is best if batter is made right before cooking

cook per instructions on the waffle iron; sometimes I let it sit longer, even after the light goes out :)

Serve warm with just a touch of maple syrup, or home-made berry syrup (just throw in some berries in a pan with a little water, cover, simmer till mushy, add sugar if preferred, serve warm).

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4 Comments:

  • At 2:25 PM, Blogger Sig said…

    Gorgeous presentation! Wow those flowers are from your garden? Simply beautiful!

     
  • At 5:38 AM, Blogger Kay said…

    Sheela, I love those waffles! Looks yummy and the flowers are a perfect match! No wonder you wanted to make some waffles!

    I have a few questions. What kind of waffle iron do you have? I've been looking for one, for a longtime and all I find are non-stick ones.. And heating them for a long time sounds scary (as in, heating a nonstick thing for a long time might result in the peeling of nonstick layer and those layers are carcinogenic?!?!)

    And nother one. :) How do you thaw the beans that have been cooked and froze? When you freeze the cooked beans, do they have to be at room temperature or warm enough to stick my hands into (like Alton brown says)..

     
  • At 9:17 AM, Blogger Sheela said…

    Hi Kay, loved your pulikulambu recipe :)

    about waffle iron - mine is about 6 yrs old Black&Decker I think (don't remember the model number)- came with removable waffle plates and panini maker - rectangular plates, and non-stick, yes... it has auto shut off, so, it cannot get to super high temperature - so I try to get it to its highest - the light in mine seems to shut off when barely hot enough to touch, and that doesn't seem hot enough...

    about beans: yes, i get them to room temperature and freeze them in small plastic containers; then, thaw them in microwave if needed fast, or take it out of freezer and put it in fridge overnight to thaw; if using microwave, mine has a thaw setting for various standard items like frozen vegetable, chicken breast etc - so i choose the appropriate one ...

    hope that helps:)

     
  • At 2:25 PM, Blogger Kay said…

    yep that helps!!! :) thank you Sheela. I'm glad you liked the pulikulambu recipe..

    so, do you freeze anything else that's pre-prepped and can be used to make quick meals? I'm collecting all the info I can to help me make some quick dinners. If you have any more ideas, could you please pass it on?

     

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