Monday, January 10, 2011

Blueberry Cream Waffles

There are endless possibilities when it comes to making homemade waffles.  And I do believe that I have found the secret to it.  It's all about the sour cream.  It creates a more lighter, softer and spongier waffle.  And from there the possibilities are truly endless.  By adding in some fresh fruit or maybe some cinnamon you can enhance and change it.  My family loves the fresh blueberries.  With a slather of salty butter, sprinkle of powder sugar and a drizzle of maple syrup we were all in heaven.  The best part of making them at home, is the fact that you can freeze the extras to have whenever you want.  Just toss them into the toaster and viola' they are literally just as good as straight out of the waffle maker.  This definitely beats paying for the packaged ones at the market.

6 cups all-purpose flour
1/4 cup plus 2 T. of sugar
1/4 cup baking powder
1 1/2 tsp. salt
3 1/2 cups of milk
1 cup plus 2 T. canola oil
4 large eggs (beaten)
1/2 cup sour cream
1 cup fresh blueberries (rinsed/ dried)

-Preheat waffle maker to a light setting of 2 1/2- 3 (you don't want to burn the berries).  Mix all ingredients together in a large bowl, in the order listed above; whisk until smooth.  Allow batter to rest for 5 minutes.  Pour a slight 2 cups of batter directly in the center of the lower grid.  Use a heat safe spoon to spread batter outward towards the edges, without touching them.  Close the lid and cook.  Makes 16 waffles.  Enjoy!


  1. Ok There went the diet, Boy this looks good.
    I am digging out my Preseasoned Cast Iron 15 Inch Skillet tor this because we know everyone is going to want some!