A year & a half ago, when we decided to downsize, I sold my waffle maker in the Great Purge of ’15. Of everything that we purged, that was the one item that I missed. A week ago, we were in Bed, Bath, & Beyond for three specific items for our kitchen & walked out with those three items plus a few more. One of the plus items was a Cuisenart 5-in-1 Griddler.
I love this little machine! I have used it fives times in just the first week. It’s a grill. It’s a griddle. And, it’s a waffle maker!
The other night, I made Banana Chocolate Chip Waffles for dessert. On Saturday, I made Blueberry Waffles for our daughter’s birthday breakfast. (Later that day, I doubled the Lemon Blueberry Bread recipe, baked it in a Barbie cake pan, & decorated it with lemon buttercream in place of the lemon glaze. We’re just a little obsessed with blueberries!)
Makes approximately 3 3/4 cups batter.
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 6 tablespoons melted butter
- 1 3/4 cups milk, if using fresh blueberries OR
- 1 1/2 cups milk, if using frozen blueberries*
- 1 teaspoon vanilla
- 1 cup blueberries
- 2 tablespoons flour
1. Combine 2 cups flour with sugar, baking powder, & salt. Set aside
2. Beat eggs. Combine with butter, milk, & vanilla. Set aside.
3. Toss blueberries with 2 T flour until well coated.**
4. Combine flour mixture with egg & milk mixture. Stir until well mixed. Gently fold in blueberries. Allow to sit for 5 minutes.
5. While the batter is resting, turn on waffle maker. Allow it to heat up to correct temperature even if it takes longer than the 5 minutes that the batter is resting.
6. Cook according to your waffle maker’s instructions.
* As frozen blueberries thaw, they will make the batter wetter.
** Coating the blueberries with flour will allow the berries to stay suspended in the batter & not sink to the bottom.