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Prep Time:
15 min + 15 min resting time

Cook Time:
10 to 12 minutes (depending on waffle maker)

Servings:
About 4 to 5 servings

Prep Time:
15 min + 15 min resting time

Cook Time:
10 to 12 minutes (depending on waffle maker)

Servings:
About 4 to 5 servings

Blueberry Waffles

INGREDIENTS

Blueberry Waffles

  • Waffles
  • 1 C. (250 mL) all-purpose flour
  • 1/4 C. (50 mL) sugar
  • 1 Tbsp. (15 mL) poppy seeds (optional)
  • 2 tsp. (10 mL) baking powder
  • 1 tsp. (5 mL) baking soda
  • 1/2 tsp. (2 mL) salt
  • 3 large eggs
  • 1 C. (250 mL) buttermilk
  • 2 tsp. (10 mL) pure vanilla extract or pure almond extract
  • 1/4 C. (50 mL) Crisco® All-Vegetable Shortening, melted
  • 1 Tbsp. (15 mL) grated lemon peel (optional)
  • Blueberry Sauce
  • 2 C. (500 mL) frozen blueberries, thawed and undrained
  • 1/2 C. (125 mL) water
  • 1/2 C. (125 mL) sugar
  • 1 Tbsp. (15 mL) cornstarch
  • 2 Tbsp. (30 mL) water
  • 1 Tbsp. (15 mL) fresh lemon juice

DIRECTIONS

  1. Waffles: Spray waffle maker with non-stick cooking spray. In a large bowl, whisk flour, sugar, poppy seeds, baking powder, baking soda and salt. In a small bowl, whisk eggs, buttermilk, Pure Almond Extract, melted all-vegetable shortening and optional lemon peel. Add buttermilk mixture to flour mixture; whisk just until blended. Do not overmix. Let batter rest for 15 minutes before baking. Preheat waffle maker according to manufacturer’s directions. Ladle batter into heated waffle maker. Cook until golden. Repeat with remaining batter. Serve with Blueberry Sauce.
  2. Blueberry Sauce: In a medium saucepan, combine the blueberries, water and sugar and heat to a boil. Simmer over low heat for 10 minutes. In a small bowl, combine cornstarch with 2 Tbsp. (30 mL) of water; stir into blueberry mixture. Add lemon juice. Bring to a boil; cook and stir for 1 minute or until mixture is thickened. Cool slightly. Serve with waffles.