I opened the fridge this morning to a pint of leftover blueberries. So, I asked the kids if they would like blueberry waffles for breakfast. The answer was a 'Yes!' We used this recipe from Williams-Sonoma. The waffles were great. Unfortunately, after I made them the kids decided they longer wanted waffles. Oh well! Just more for me :)
3 eggs, separated
3/4 cup milk
8 Tbs. (1 stick) unsalted butter, melted
3/4 cup sour cream
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1 Tbs. sugar
1/2 cup fresh blueberries, plus more for garnish
Confectioners’ sugar for dusting
Maple syrup for serving
1. Preheat a waffle maker according to the manufacturer's instructions.
2. In a large mixing bowl, using a whisk, beat the egg yolks. Beat in the milk, butter and sour cream. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda and sugar. Add the dry ingredients to the wet ingredients and beat until smooth. Stir in the 1/2 cup blueberries.
3. In another large bowl, beat the egg whites until stiff peaks form. (Lift the whisk straight out of the bowl and invert; the whites should hold their shape with a slight bend at the tip.) Using a rubber spatula, fold 1/2 cup of the egg whites into the batter, then carefully fold in the remaining whites.
4. Cook the waffles according to the manufacturer's instructions. Garnish with the remaining blueberries, dust with the confectioners' sugar and serve hot with maple syrup.
Serves 4 to 6.