Saturday, June 12, 2010


At our house, waffles are definitely a week-end treat, which in a way is too bad, because they really are not hard to make or very time consuming and if I say so myself ,they are very light and fluffy due to the whipped egg whites.
Lemon and blueberry are a great flavour pairing, although, I must say that I also enjoy a blueberry, orange pairing , either or would work lovely here, so use whatever you have on hand. Try adding some basil to the blueberry sauce for some extra KICK!

  1. 1 3/4 cup sifted all purpose flour
  2. 2 t. baking powder
  3. 1/2 t. baking soda
  4. 1/4 t. salt
  5. grated zest of 1 lemon
  6. 1 3/4 2% milk (room temp)
  7. 1/4 cup melted butter
  8. 3 eggs seperated (at room temp)
  9. 2 t. icing sugar


  1. 2 cups wild blueberries (fresh or frozen)
  2. 1/3 cup maple syrup
  3. 1 T. lemon juice
  4. 1 T. chopped basil (optional)


  1. Sift together first 4 ingredients and then stir in the lemon zest. In a smaller bowl whisk together milk, egg yolks and butter until smooth. Make a well in the dry ingredients and gradually stir in wet until just combined. DO NOT to stir. Cover with plastic wrap and let stand for 30 minutes.
  2. Preheat waffle iron.
  3. In a dry bowl whisk egg whites until fluffy. Gradually add icing sugar while beating until soft peaks form. Fold gently into waffle batter.
  4. Ladle batter into waffle iron and cook as per machines instructions.


  1. Combine blueberries, maple syrup and lemon juice in a small saucepan and cook over low heat, mashing blueberries slightly, until reduced and slightly thickened about 5 mins. Remove and cool stir in basil and serve over waffles. (makes 6 servings)

1 comment:

kate said...

the basil and blueberry sounds like a good idea/