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Home >> Articles >> Recipes

Blueberry Yeasted Waffles

Why this recipe works:

A tiny bit of planning makes our raised waffle recipe easy to have ready in the morning. Mixing the ingredients and letting the batter stand overnight was convenient; refrigerating the batter helped control the growth of the yeast in our waffle recipe and produced waffles with superior flavor.

The batter must be made 12 to 24 hours in advance. Low-fat or skim milk can be substituted for whole milk. We found that frozen wild blueberries—which are smaller—work best here. Larger blueberries release too much juice, which burns and becomes bitter when it comes in contact with the waffle iron.

The frozen wild blueberry brands we prefer are Wyman’s, Cascadian Farms, and Whole Foods. We prefer the texture of the waffles made in a classic waffle iron, but a Belgian waffle iron will work, though it will make fewer waffles. The waffles are best served fresh from the iron but can be held in an oven until all of the batter is used.

As you make the waffles, place them on a wire rack set above a baking sheet and place the baking sheet in a 200-degree oven. These waffles are quite rich, and you may not need to butter them before eating them. This recipe makes seven 7-inch round or four 9-inch square waffles.

Ingredients
• 1 3/4cups whole milk (see note above)
• 8tablespoons unsalted butter , cut into 8 pieces
• 2cups unbleached all-purpose flour (10 ounces) plus an additional 2 teaspoons
• 1tablespoon granulated sugar
• 1teaspoon table salt
• 1 1/2teaspoons instant yeast
• 2 large eggs
• 1teaspoon vanilla extract
• 1 1/2cups frozen blueberry (small), see note above
Instructions

1. Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Cool milk/butter mixture until warm to touch.

Meanwhile, whisk 2 cups flour, sugar, salt, and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth.

In small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to 24 hours.

2. Following manufacturer’s instructions, heat waffle iron; remove waffle batter from refrigerator when waffle iron is hot (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate). Toss blueberries with remaining 2 teaspoons flour in medium bowl until coated; gently fold berries into waffle batter using rubber spatula.

Bake waffles according to manufacturer’s instructions (use about 1/2 cup for 7-inch round iron and about 1 cup for 9-inch square iron). Serve waffles immediately or hold in low-temperature oven (see note above).

Technique
Berries for Waffles

...use frozen wild blueberries and coat them with flour right before folding them into the batter.

To avoid waffles with burnt blueberries...






  

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