My cousin Esther is a wonderful hostess, and an amazing cook. One morning during our recent visit to their home in southern Ontario, she made us such a delicious brunch. Esther had prepared lots of waffles the week before and frozen them, and then reheated them for us on the morning. There were Orange Pecan Waffles, Banana Walnut Waffles and Lemon Blueberry Waffles. It was, in Esther’s words, a ‘waffle fest’! We also had lovely crispy bacon, hash browns, orange juice and big bowl of mixed berries.
Today I’m going to share Esther’s recipe for Lemon Blueberry Waffles. (I’ll share the other ones another day.) These waffles can be made ahead, cooled and frozen. Defrost overnight in the refrigerator, and heat gently in the microwave before serving. Of course you can serve them fresh too!
To make 10 waffles you need:
1½ cups all purpose flour
6 tablespoons granulated sugar
2 teaspoons baking soda (bicarbonate of soda)
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
6 tablespoons unsalted butter, melted
1 cup plain vanilla yogurt
1 cup blueberries
Place flour, sugar, baking soda, and salt in a mixing bowl and stir to combine.
In another bowl, whisk eggs, buttermilk and vanilla until blended. Stir this wet mixture into the dry ingredients.
Stir in the lemon juice and zest, and then folk in the melted butter with a spatula or wooden spoon. Then fold in the yogurt, and finally, the blueberries. Let the batter rest for 10 minutes.
Preheat your waffle iron and cook the waffles according to manufacturer’s directions. Serve immediately or cool completely and freeze between layers of waxed or greaseproof paper.
If you enjoyed this post you may also enjoy: