Maple Blueberry Malted Belgian Waffles With Maple Syrup And Fresh Whipped Cream
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Maple Blueberry Malted Belgian Waffles with Maple Syrup and Fresh Whipped Cream
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There’s just something about the flavor of a blueberry waffle served with buttery, pure maple syrup. Simple and delicious!
Recipe from The Art of Breakfast by Dana Moos/Down East, 2011.
Recipe from The Art of Breakfast by Dana Moos/Down East, 2011.
Ingredients
- WAFFLES:
- 2 1/4 cups flour
- 2 tablespoons granulated sugar
- 1/8 teaspoon salt
- 1/2 cup canola or vegetable oil
- 1 1/2 cups 2 percent milk
- 1 egg
- 1/4 cup malted milk powder
- 1 cup Maine blueberries (thaw and drain well if you use frozen berries)
- FRESH WHIPPED CREAM:
- 1 pint heavy whipping cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Directions
- In a large bowl, combine the flour, sugar, salt, oil, milk, egg, malted milk powder, and baking powder and mix with a whisk until well combined. Do not over mix—it’s OK if the batter is slightly lumpy. Gently fold in the blueberries, using caution not to break them.
- Heat a waffle iron and liberally coat it with cooking spray.
- Ladle the batter onto waffle iron and cook until golden brown, about 8 minutes. To keep the waffles warm and crisp, keep them covered in a 250-degree oven and then just before serving uncover to expose waffles to the dry heat for a few minutes, then plate.
- For Fresh Whipped Cream: In large mixing bowl, add the cream, sugar, and vanilla and beat on high until stiff peaks form, about 4 to 5 minutes. Use caution to check after it starts to get thick, checking after every 10 to 15 seconds of beating. If you overbeat, you’ll have to dump the batch as you’ll be on your way to churned butter!
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First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am