Weekend Waffles: Lemon & Blueberry
Today felt like the perfect "waffles for brekky" morning. I love nothing more than going out for breakfast...but no-one can do that all the time. Most mornings all I want is my standard Special K + banana...others I am willing to start from scratch & make something special....whilst wearing pajamas. I was given the Cuisinart Waffle Maker for my birthday a few months ago...and I LOVE it. I prefer the softer/spongier waffles than the dense kind, so I was excited to discover this recipe falls into that category. It could be the buttermilk/yoghurt combo that makes it fluffier. I think this is also a recipe that would translate well to pancakes if you don't have a waffle maker...I haven't tried this...but I don't see why it wouldn't work!
Lemon & Blueberry Waffles
This recipe makes 20 waffles...so unless you want to freeze a truckload...divide it up to suit your weekend bruch! Also, make sure you're wearing pajamas whilst you make them...that part is non-negotiable :)
3 cups plain flour 3/4 cup white sugar 4 teaspoons baking soda 1 teaspoon salt 4 large eggs, lightly beaten 2 cups buttermilk 2 teaspoons vanilla extract 1/4 cup fresh lemon juice 2 tablespoons lemon zest 170g (or 1.5 sticks) unsalted butter melted & at room temperature 2 cups low fat vanilla yoghurt*
1. Combine flour, sugar, baking soda, and salt in bowl & whisk together 2. Add eggs, buttermilk, vanilla & mix together 3. Stir in lemon juice and zest 4. Fold in melted butter & the vanilla yoghurt. 5. Gently fold in blueberries (fresh or defrosted) and let batter rest 5 mins 6. Add approprtiate amount (for mine about 2 cups) of batter to waffle maker and spread evenly...try and get the corners so you get square waffles and crispy edge bits 7. Close lid & wait for waffle maker to announce when ready for next batch 8. Put already made waffles in preheated oven (200 degrees celsius) to keep them warm until ready to serve. I wrap mine in a pocket of foil, and the edges get a little bit crispy which is always good. 9. Serve with extra blueberries, yoghurt if you want to be healthy & ice cream if you want to splurge...and maybe some maple syrup!
*My favourite vanilla yoghurt for these types of recipes is the Five AM Organic Vanilla Bean Yoghurt which I buy from Woolworths. I also use it as a topping because the taste is subtle and creamy instead of tangy and sharp. I like that you can see the vanilla flecks in it, and it doesn't get super watery in the container once you've opened it up and left it in the fridge.
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