Whole Grain Blueberry Waffles
This recipe was terrific. The previous day, I made waffles using only all-purpose flour. These healthier waffles (with a combination of all-purpose flour, whole wheat flour and oats) were every bit as tasty. Once they have a smear of butter and a drizzle of sweet topping, you'd never know they were better for you than many other waffles. At a high cook setting (5 out of 6), they were crispy on the outside and fluffy on the inside. I topped mine with homemade blueberry topping and homemade amaretto whipped cream. The only changes I made to the recipe as submitted was to add a teaspoon of vanilla to the wet ingredients and I replaced the vegetable oil with peanut oil (just because I was out of vegetable and canola oil). To summarize, I loved these waffles and I'll definitely make them again. (This recipe was submitted in 2005. It was tested and photographed in April 2014.)
- 1 cup frozen blueberries - thawed (drain excess liquid)
1 and 1/2 cups reduced-fat milk
3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup whole wheat flour
1 large egg - lightly beaten
2 Tablespoons vegetable oil
3 teaspoons baking powder
1/4 teaspoon salt
How To Make Whole Grain Blueberry Waffles
Makes about 8 large waffles.
Heat waffle iron to preferred setting and prepare with a generous coating of cooking spray.
In a large bowl, sift together flours, oats, baking powder and salt.
In a separate bowl, stir together milk, vegetable oil and egg.
Stir wet ingredients into dry ingredients until large lumps disappear. Don't over-mix. Fold in blueberries.
Make waffles according to your waffle iron's instructions. I make mine at medium-high heat (I like them a little crispy on the edges) and it usually takes about 4 minutes until steam stops coming out of the machine and the waffles are golden brown.
Cooking Note From Mr Breakfast
I used a Chef's Choice M840B WafflePro Waffle Maker which makes 6-inch diameter waffles that are 1/2-inch thick. The batter produced by this recipe made 4 waffles with only a couple teaspoons of batter left over.
Great with syrup or with just a little butter and powdered sugar. For a great taste, try a blueberry syrup like the one from Smuckers.
Mr Breakfast would like to thank JimmyK for this recipe.
Recipe number 1569. Submitted 11/2/2005.