Blueberry waffles with maple butter

Blueberry waffles with maple butter
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min, plus cooling

Here we bring you a classic breakfast of blueberry waffles with maple butter. You can’t beat these, cooked until golden, and sprinkled with cinnamon. Plus, if you don’t have a waffle iron, you can use a griddle pan and still come up trumps!

Or why not try our coconut and banana waffles for something a bit different?

Nutrition: per serving

Calories
594kcal
Fat
35.2g (21g saturated)
Protein
12.1g
Carbohydrates
55.7g (21.3g)
Fibre
3.3g
Salt
0.5g
Calories
594kcal
Fat
35.2g (21g saturated)
Protein
12.1g
Carbohydrates
55.7g (21.3g)
Fibre
3.3g
Salt
0.5g

Ingredients

  • 175g plain flour
  • ¼ tsp bicarb soda
  • ½ tsp baking powder
  • 1 tbsp icing sugar
  • 1 tsp ground cinnamon, plus extra to serve
  • 300ml buttermilk
  • 50ml whole milk
  • 50g unsalted butter, melted and cooled, plus extra to grease
  • 2 medium free-range eggs, separated
  • 300g blueberries

For the whipped maple butter

  • 150g unsalted butter
  • 4 tbsp maple syrup, plus extra to serve

You’ll also need

  • A waffle iron or ridged griddle pan

Method

  1. For the whipped butter, melt the butter in a small pan over a medium heat. Continue to cook, stirring regularly, until the butter turns brown and smells nutty. Pour into a bowl and add the maple syrup, then chill until the butter re-solidifies but is still soft (about 30 minutes). Beat the butter using an electric hand mixer until very pale and fluffy. Stir in a pinch of sea salt, then set aside at room temperature until ready to serve (see Make Ahead)
  2. Grease an 18cm waffle iron (see Know-how) and heat to high. Sift the flour, bicarb, baking powder, icing sugar and cinnamon together in a large bowl. In another bowl, whisk the buttermilk, milk, butter and egg yolks, then pour into the dry ingredients and mix until just combined.
  3. Whisk the egg whites to firm peaks using an electric hand mixer, then fold into the waffle batter, followed by half the blueberries. Ladle about ¼ of the batter into the middle of the waffle iron and cook for 6-8 minutes until crisp and golden. Keep the cooked waffles warm in a low oven while cooking the remaining batter (see Make Ahead).
  4. Serve the waffles warm, topped with the maple butter, remaining fresh blueberries, an extra drizzle of maple syrup and a sprinkling of cinnamon, if you like.

delicious. tips

  1. Swap the buttermilk for kefir or natural yogurt. The blueberries can be replaced with any berry you fancy, or a few tablespoons of fruit compote instead.

  2. Make the waffles up to 1 day ahead. Cool on a wire rack, then store in an airtight container in the fridge. Alternatively, wrap well and freeze for up to 3 months. Refresh in a moderate oven for 6-8 minutes before serving to crisp up. The maple butter can be made several hours ahead. Cover and store at room temperature for easy spreading.

  3. If you don’t have a waffle iron, cook the batter on a greased ridged griddle pan over medium heat. Flip carefully once the surface is covered in bubbles (the top will still be a bit runny).

Recipe By

Jess Meyer

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