Homemade Waffles with Fresh Blueberry Sauce

On the weekends, I always try to make at least one of the mornings a little more special by making a tasty, homemade breakfast. This weekend, I thought I'd try my hand at homemade waffles. There are many, many, MANY recipes out there, but I chose this one because they'd been getting a lot of buzz around the internet, but most importantly, they can be made the same day they are started. Some other recipes called for prepping yeast the night before and I didn't have the pre-planning this weekend to pull that off!

These waffles are truly amazing. I always had the "just add water" kind and I can't believe I didn't try homemade sooner. They are really easy, require very little prep, and taste equally delicious with butter and syrup or the fresh blueberry sauce below. Dig in!



Homemade Waffles with Fresh Blueberry Sauce

For the waffles:
3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. sugar
1/2 cup whole milk
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg, lightly beaten
3/4 tsp. vanilla extract

Fresh Blueberry Sauce:
2 Cups Fresh Blueberries (frozen could work too, in a pinch)
1 T. sugar
1 tsp. corn starch dissolved in 1 T. of water
1 squeeze of fresh lemon juice, optional (if you have a lemon on hand, use it! It adds a nice, bright flavor to the sauce)


Directions:
In a medium mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar. Whisk together to blend. In another mixing bowl, beat together the whole milk, buttermilk, oil, egg and vanilla. Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain. Set aside to rest for 30 minutes.

For the blueberry sauce:
In a small saucepan, combine the blueberries and sugar. Add the cornstarch/ water mixture and the lemon juice. Slowly bring to a boil, stir until thickened.

Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden. Serve immediately topped with fresh blueberry sauce.

Yield: depends on the size/shape of your waffle iron