Greetings from the security of my comfortable couch.
It's been quite a busy and hectic week and I'm glad that I survived it. As I recoup and start to feel normal again, I wanted you to know that I did get up enough energy to make an equally comforting breakfast for my husband to celebrate the beginning of his new job. Another take on my egg-less buttermilk waffle recipe. This time I decided to add some cinnamon and a pint of blueberries. The hot syrup blueberries ooze out when you take your first bite of these. Perfect to eat in your pajamas in the midst of relaxing.
Happy Sunday everyone!
Blueberry Buttermilk Waffles
- 2 cups self-rising flour
- 3 tablespoons sugar
- 2 tsp cinnamon
- 1 pint blueberries
- 1/2 teaspoon (scant) salt
- 2 cups buttermilk
- 9 tablespoons unsalted butter, melted, divided
Whisk flour, sugar, cinnamon and salt in medium bowl to blend. Whisk in buttermilk, then 6 tablespoons melted butter and add the blueberries. Heat waffle iron according to manufacturer’s instructions. Brush waffle iron grids lightly on both sides with some of remaining melted butter. Pour 1/2 cup (or more) waffle batter (depending on size of waffle iron grid) over each grid. Close waffle iron and cook until waffles are crisp and golden on both sides. Transfer waffles to rack set over baking sheet and keep warm in oven. Repeat cooking with remaining batter, brushing waffle iron with melted butter between batches as needed.