Sourcreamblueberrywaffles Recipes

SOUR CREAM- BLUEBERRY WAFFLES

Steps:

• Preheat the waffle maker on medium-high heat. Preheat an oven to 200 degrees F (95 degrees C).
• In a large bowl, whisk the eggs, then whisk in the milk, butter and sour cream. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda and sugar. Add the flour mixture to the egg mixture and whisk until smooth. Stir in the 3/4 cup blueberries.
• Pour about 1/3 cup of batter into each well of the waffle maker and close the lid. Cook the waffles until golden brown and crisp, about 6 minutes. Transfer the waffles to a wire rack set on a baking sheet and keep warm in the oven. Repeat to cook the remaining batter.
• Garnish the waffles with blueberries, dust with confectioners' sugar and serve hot with maple syrup.

TOP RATED BLUEBERRY WAFFLES

Steps:

• Combine flour and whole wheat flour, sugar, baking powder and salt in mixing bowl and stir well.
• Whisk together eggs, milk, melted butter and vanilla .
• Mix flour mixture with egg mixture mixing until smooth.
• Fold in blueberries ( if using frozen, no need to thaw.) orange zest and pecans.
• Let batter sit for a few minutes.
• Prepare according to manufacters directions in waffle maker.
• Serve with maple syrup.

BLUEBERRY WAFFLES

Steps:

• Preheat the waffle iron.
• Beat egg whites til stiff and set aside.
• Sift together dry ingredients.
• Slowly stir in milk, beaten egg yolks and melted butter.
• Fold in blueberries.
• Fold in egg whites which were stiffly beaten.
• Bake in hot waffle iron.

BLUEBERRY SOUR CREAM WAFFLES RECIPE - (4.2/5)

Steps:

• Heat a waffle iron according to manufacturer's directions. Lightly oil the grids. Meanwhile whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. If adding the blueberries, add about 1/4 cup of the flour to the blueberries and gently mix-- this will help prevent the blueberries from sinking to the bottom of the batter - just a favorite tip I use! Whisk the melted butter, milk, sour cream, and eggs in a medium bowl until well combined and pour into the well. Whisk just until smooth; do not over mix. (Very gently fold the blueberries into the batter, to avoid the batter from turning purple. ) Spoon about 1/4 cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes. Serve the waffles hot, with the syrup passed on the side. Makes twelve 4-inch waffles.