Blueberry Buttermilk Waffles

Turn an ordinary day into something truly special with Blueberry Buttermilk Waffles. These waffles taste delicious no matter which meal you have them. The recipe makes 5 large waffles and was adapted from browneyedbaker.com This recipe uses basic pantry staples. You can even make your own buttermilk by mixing  1 cup milk (any kind or almond milk) with 1 tablespoon lemon juice or white distilled vinegar. Then, let the mixture set for 2 minutes before adding it to the recipe. 

Cook's Note: Buttermilk is a key ingredient for these waffles, which reacts with baking soda to create a wonderful rise, creating ultra-fluffy waffles. A little extra baking powder is included to ensure supreme lift.
Cooking tips: Use a high heat setting on your waffle maker. Don’t be afraid to crank up that temperature setting, as the waffles will NOT burn. They will be significantly more crisp when you turn up that setting versus leaving it low, resulting in soft waffles.

To reheat waffles, cut them in fourths and toast them in the toaster.

Ingredients:

• 1-3/4 cups flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 cups buttermilk
• 1/2 cup butter, melted and cooled
• 2 large eggs
• 2 teaspoons vanilla
• 1-1/2 cups blueberries

Directions:

• Whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt; set aside.
• Whisk together the buttermilk, butter, eggs, and vanilla extract in a medium bowl. Add the wet ingredients to the dry ingredients and gently whisk to combine. Fold in blueberries and be careful not to overmix!
• Spray a waffle iron with non-stick cooking spray, then preheat. Once the waffle maker is ready, add the batter ( I used almost one cup of batter for each waffle) according to the manufacturer's instructions and cook for 4 minutes. Serve immediately, or place cooked waffles in a 400-degree oven on a baking sheet to keep warm. Leftover waffles can be wrapped in plastic wrap, placed in a ziploc bag, and stored in the refrigerator for 2 days or in the freezer for up to 1 month.

    ENJOY YOUR SUNDAY