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3 large eggs
1 teaspoon pure vanilla extract
¾ cup vegetable oil
1 cup fresh or frozen (do not have to
be thawed) blueberries
1. Combine dry ingredients in a large mixing
bowl; whisk until well blended. In either
a large measuring cup or separate mixing
bowl, combine the remaining ingredients,
except for the blueberries, and whisk to
combine. Add the liquid ingredients to the
dry and whisk until some lumps still remain.
Add the blueberries and gently fold into
the mixture.
2. Preheat the waffle maker to desired setting.
3. Pour a cup of batter onto the center of
the bottom waffle plate. Close the waffle
maker and turn clockwise to flip. Open the
second waffle plate and add a cup of batter
onto the center of that plate, close and turn
clockwise to flip. When the waffles are ready,
carefully open the waffle maker and remove
baked waffle. Then turn and open the second
waffle plate to remove the second waffle.
Repeat with remaining batter.
4. For best results, serve immediately.
Nutritional information per waffle:
Calories 397 (54% from fat) • carb. 37g
• pro. 9g • fat 24g • sat. fat 3g • chol. 73mg
• sod. 337mg • calc. 210mg • fiber 2g
Lemon-Poppy Seed
Waffles
These waffles are simply our Buttermilk Waffles
with a few added ingredients. They are fresh
and sweet – perfect when paired with warm
maple syrup.
Makes 8 waffles
2½ cups unbleached, all-purpose flour
2 tablespoons yellow cornmeal
2 tablespoons granulated sugar
1 tablespoon poppy seeds
½ teaspoon baking soda
¾ teaspoon kosher salt
2 cups buttermilk
3 large eggs
1 tablespoon grated lemon zest
(from about 1 medium lemon)
2 tablespoons fresh lemon juice
(from about ½ medium lemon)
1 teaspoon pure vanilla extract
¾ cup vegetable oil
1. Combine the first six ingredients in a large
mixing bowl; whisk until well blended. In either
a large measuring cup or separate mixing
bowl, combine the remaining ingredients and
whisk to combine. Add the liquid ingredients
to the dry and whisk until almost smooth
(some lumps are OK).
2. Preheat the waffle maker to desired setting.
3. Pour a scant cup of batter onto the center
of the bottom waffle plate. Close the waffle
maker and turn clockwise to flip. Open the
second waffle plate, add another scant cup
of batter onto the center of that plate, close
and turn clockwise to flip. When the waffles
are ready, carefully open the waffle maker
and remove baked waffle. Then turn and open
the second waffle plate to remove the second
waffle. Repeat with remaining batter.
4. For best results, serve immediately.
Nutritional information per waffle:
Calories 394 (54% from fat) • carb. 38g
• pro. 8g • fat 23g • sat. fat 3g • chol. 49mg
• sod. 311mg • calc. 140mg • fiber 1g
Ricotta-Raspberry Waffles
The addition of ricotta to the batter makes these
waffles lighter in taste. We find that raspberry is
a great partner to ricotta, but almost any fruit jam
will work – use your favorite.
Makes 8 waffles
2½ cups unbleached, all-purpose flour
2 tablespoons yellow cornmeal
2 tablespoons granulated sugar
½ teaspoon baking soda
½ teaspoon kosher salt
2 cups buttermilk
3 large eggs
1 teaspoon pure vanilla extract
12
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