Bake: Blueberry Waffles

Happy New Year!

So after a well deserved break we are finally back, rested and feeling ready for an exciting year ahead. We hope you all had as peaceful and calm a Christmas as we did, curled up doing as little as possible and spending some time with family.

You’ll be pleased to hear Sam’s back on her feet and looking lots more human again, although as ever she’s currently locked away studying for exams in a week. I managed to squeeze in a couple of days of being examined myself already since the New Year, hence the slightly slow start back (apologies), but with my exams out of the way for a little while it definitely felt like the right time to get into the kitchen and make something tasty.

We got a couple of really cool gifts for Christmas one of which was a waffle maker :O I know right, exciting! I won’t pretend that today’s post was the waffle maker’s first outing since Christmas, we may have eaten quite a few waffles over the 12 days of Christmas, but this is definitely our favourite recipe so far.

Anyone who’s taken a peek back over the last year or so’s recipes will see that I’m a little obsessed by blueberries. I think we’ve had blueberry muffins, blueberry cake, blueberry loaf, so blueberry waffles seemed a pretty good idea. I promise we are in no was sponsored by the Blueberry Council (if there is such a thing) to sing the praises of blueberries. They just remind us of happy days sat watching the world go by on a porch by the water in Maine, which can’t be bad on a slightly snowy Edinburgh morning.

So how do I make myself some delicious blueberry waffles? Well you will need a waffle maker, no avoiding that one I’m afraid. But from there on it’s all pretty straight forward…

Blueberry Waffles (makes 6 waffles)

Ingredients:

2 large eggs

2 cups plain flour

1 tablespoon sugar

1/2 cup vegetable oil

4 teaspoons baking powder

1 teaspoon vanilla extract

1 pinch of salt

1 1/2 cups milk

1/2 teaspoon cinnamon

3/4 cup blueberries

 1) Eggs -In a large bowl or measuring jug whisk together the 2 eggs until light and fluffy.

2) Just about everything else - Next it’s time for just about everything else to join the party. No real science to this, add the remaining ingredients, except for the blueberries and mix just until you have a thick smooth batter. Don’t worry too much about any lumps as they’ll all cook out.

3) Blueberries - Finally stir in your delicious sweet blueberries, and try not to eat them all before they make it into the batter.

4) Make waffles - Spoon about 2/3 cup of batter into your preheated waffle maker for each waffle. They’ll take slightly longer to cook through than plain waffles (especially if you were too impatient to wait for your blueberries to fully defrost from the freezer before using them. But after about 4 minutes they should golden and just about ready.

5) Serve - Enjoy however you like your waffles, whether you are a syrup person, a butter person or even an ice cream person (although that’s probably just a little naughty for breakfast ). If you are feeding a crowd, you can always keep the waffles warm in your oven, or even make them all ahead of time and just use your waffle maker to heat them through real quick.

Time for me to go and make tea for my girl who is buried under a pile of books somewhere I think, Happy baking