Waffles with Blueberry Sauce

Waffles with Blueberry Sauce

You get a two for one with this recipe. This is our standard waffle recipe and one for a very yummy blueberry sauce. You can make them separately of course. I usually make a double batch and freeze the leftover waffles. We take them out and warm them in the toaster for an easy breakfast or snack. The Blueberry sauce would be great over ice cream too. My son even used it as jelly on his sandwich.  Just recently, my husband bought some Amish blueberry jelly.  He said he likes the flavor of this recipe better.Smile

Waffles with Blueberry Sauce
 
Author: 
Recipe type: Breakfast
Ingredients
Waffles
  • 2 large eggs
  • 2 cups flour (sometimes I use 1 cup wheat/1 cup white)
  • 1 ¾ cup milk
  • ½ cup oil
  • 1 Tbsp brown sugar
  • 4 tsp baking powder
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
Blueberry Sauce
  • 2 cups fresh or frozen blueberries
  • ¼ cup water
  • 1 cup orange juice
  • ¾ cup sugar
  • ¼ cup cold water
  • 3 Tbsp cornstarch
  • ½ tsp almond extract
  • ⅛ tsp cinnamon
Instructions
Waffles
  1. Heat waffle iron.
  2. Beat eggs in a large bowl until fluffy.
  3. Mix in remaining ingredients just until smooth.
  4. Pour ⅔ cup batter onto the center of your waffle iron. (As waffle makers come in many shapes and sizes, the amount of batter you need and the amount of waffles this recipe yields will vary.)
  5. Close lid of waffle iron and bake until it reaches desired doneness.
Blueberry Sauce
  1. Combine blueberries, ¼ cup water, orange juice and sugar in a saucepan and bring to a boil.
  2. In a small bowl combine cornstarch and ¼ cup cold water.
  3. Gently stir the cornstarch mixture into the blueberries. Try not to mash the berries.
  4. Simmer until thick enough to coat the back of a metal spoon.
  5. Remove from heat and stir in the almond extract and cinnamon.
  6. Thin sauce with water if it is too thick for your liking.
  7. Keep leftovers in the refrigerator. (This sauce tastes even better reheated the next day.)