It's so nice to have a holiday that allows me the luxury of spending time in the kitchen. I have lists of ideas that have been waiting to be tried and tested. There was but one that was perfect for the holiday. So in between my re-watching of John Adams on Independence Day I wandered into my kitchen to dust the cobwebs off my love of cooking.
There is something incredibly decadent about a sundae for breakfast but it doesn't have to be. I've many times had yogurt and fruit as an appetizer for breakfast. So why not have frozen yogurt? The best part is you can find vanilla Greek yogurt in the grocery that's ready to add to your ice cream maker - as is. Then all you have to do is follow the directions to freeze on your ice cream maker.
After that it comes to decorating your sundae with the fruit of our choice. Mine included raspberries and blueberries perfect for the holiday. I hope everyone has a wonderful holiday honoring this wonderful nation. At least it got off to a great start.
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.