Whole Wheat Waffles With Blueberries Recipes

Steps:

• Syrup:
• Bring lemon zest, sugar, and ⅔ cup water to a boil in a heavy medium saucepan, stirring until sugar dissolves. Cook (do not stir) until a thin syrup forms, 6-8 minutes. Add blueberries and bring to a simmer. Reduce heat to medium; cook, stirring constantly, 2 minutes.
• Transfer 2 Tbsp. syrup to a small bowl, add cornstarch, and stir until smooth. Add back to syrup; simmer until thickened, about 1 minute. Remove from heat. Fish out lemon zest and discard. Squeeze in lemon juice to taste and let cool slightly.
• Waffles and assembly:
• Whisk flour, oats, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add yogurt, then melted butter, then egg to well. Using a fork, stir together wet ingredients, then mix, incorporating dry ingredients a little at a time, until a lumpy batter forms.
• Heat waffle iron on medium-low. Lightly coat with nonstick spray and pour a heaping ½ cup batter onto iron (or up to 2 cups if using a larger one). Cook until waffles are golden brown and cooked through, about 5 minutes. (Keep warm on a baking sheet in a 300° oven if desired.) Repeat with remaining batter, coating iron with more nonstick spray as needed. Serve with butter and warm syrup.

Steps:

• Preheat a Belgian-style waffle iron. Toss berries with 1/4 cup sugar, lightly mashing some with the back of a spoon.
• In a large bowl, whisk together flour, baking powder, and salt. In another bowl, whisk together eggs, milk, oil, remaining 1/4 cup sugar, baking soda, and vanilla. Whisk wet ingredients into dry mixture just until combined.
• Ladle 1 cup batter into waffle iron. Cook until golden and crisp, about 6 minutes. Repeat with remaining batter, whisking between batches for even cooking. Serve warm, with yogurt, macerated berries, and syrup.

Steps:

• Lightly spray waffle maker with cooking spray; heat waffle maker. In large bowl, mix all-purpose flour, whole wheat flour, oats, baking powder and salt. In small bowl, mix soymilk, oil and egg product until well blended. Add soymilk mixture to flour mixture all at once; stir just until large lumps disappear. Gently stir in blueberries.
• Pour slightly less than 1 cup batter onto center of hot waffle maker, spreading batter to edges. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker.
• Bake 3 to 5 minutes or until waffle is golden brown and steaming stops. Carefully remove waffle. Serve immediately. Repeat with remaining batter. Serve with syrup or fruit.

Steps:

• Separate the eggs, then beat the whites until they reach the soft peak stage. Set aside.
• sift together the flour, salt, and powder.
• blend the egg yolks, milk and oil into the flour mixture until well mixed.
• carefully fold in the egg whites.
• carefully stir in the blueberries--the more movement the berries have in the batter, the more likely they are to turn the batter purple.
• spoon onto a greased waffle iron.
• cook until done.

Steps:

• Mix all of the above ingredients together, except blueberries and syrup.
• Bake in a preheated waffle iron.
• Place a blueberry in each of the waffles "cups" and top with syrup.