Waffles with Blueberry Syrup
Blueberry and lemon are a beautiful combination! I’m always drawn to this combo, especially when it also includes bread in some form: muffins, donuts, bagels, and of course waffles or pancakes.
I am always surprised when I see pancake or waffle recipes with added extra sugar. Why do you need sugar in a breakfast item typically covered in more sugar? Until a few years ago, I had no idea this was a common practice. My recipe is a version adapted from one my FIL gave us. It produces fluffy waffles with a slight lemon, taggy flavor and are topped with blueberries and homemade blueberry syrup. There is just enough honey in the syrup to bring out the natural sweetness of the blueberries.
Sourdough Lemon Blueberry Waffles
Makes 3 Belgian Waffles
2 TBS Lemon Juice + Milk (diary or cashew) to make 1 Cup
35g sourdough starter discard (increase baking powder to 1/2 tsp if you don’t have sourdough starter)
1 Egg
1 TBS Vegetable Oil
1/4 Cup White Whole Wheat Flour
3/4 Cup AP Flour
1/4 tsp Baking Powder
1/2 tsp salt
Butter for topping (optional)
Dressing
1/3 Cup Blueberries
2 TBS Lemon Juice
1/2 tsp lemon zest
1/2 tsp honey
Juice lemon to get 2 TBS.
Add milk until the lemon juice and milk together measure 1 cup
In a medium bowl or large measuring glass, add sourdough starter discard to milk and stir
Add 1 egg and oil and beat
In another bowl, combine flours, baking powder, and salt
Mix dry ingredients into wet ingredients. Stir until combined but not entirely smooth
Set aside while you make syrup (or rest for 10 minutes)
Add blueberries, lemon juice, zest, and honey to a small skillet and bring to a simmer for 5 minutes
Blend until smooth.
Cook waffles until done (our single Belgian waffle maker takes around 5 minutes)
Serve with butter (optional) and blueberry syrup
Speed It Up
Use store-bought syrup or jelly (check those sugar levels!)
Prep in Advance
Make the syrup in advance and rewarm to serve
Make the batter and keep in the fridge overnight. Let come to room temperature before use
