Mom's Blueberry Waffles
Yield: 4-6 servings
- 3 eggs, yolks and whites separated
- 1 and 2/3 cups milk
- 2 cups all-purpose flour
- 2 and 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup melted butter
- 1/2 teaspoon vanilla
- 2/3 cup blueberries
1. In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder, sugar and salt. Stir in melted butter and vanilla. Set mixture aside to rest for about 30 minutes.
2. Preheat a lightly greased waffle iron.
3. Beat egg whites until peaks form
4. Gently fold egg whites and 2/3 cup blueberries into the mixture. Scoop portions of the mixture (about 1/4 cup) into the prepared waffle iron, and cook until golden brown (3-5 min).
5. Note: After batter sits for 30 minutes, it may thicken too much. If needed, add milk to get a batter that is somewhat thick but still pours easily (like a thick syrup or gravy). If too thin, add flour.
NOTE: The amount of batter used per waffle will depend on the size of your waffle iron. If you are using a small or unusually large iron you will need to vary the amount of batter used.
NOTE #2: Watching for the steam to stop in order to determine if the waffle is done does not work with all irons. Try to avoid peeking but with a new waffle iron or one you are not familiar with...you may need to peek.