Recipes: Dessert

Ingredients

• Blueberry Waffles

  • 2 cups Krusteaz buttermilk pancake mix
  • 1 1/2 cups cold water 
  • 1 egg
  • 2 Tbs. vegetable oil
  • 3/4 cup fresh blueberries 

• Blueberry Syrup

  • 2 cups blueberries 
  • 1 cup water
  • 1 cup brown sugar
  • 2 tsp. lemon juice
  • 2 tsp. vanilla 
  • 1/2 Tbs. salted butter

• Whipped Cream Topping

  • 1 1/2 cups all purpose flour
  • 2 tablespoons granulated sugar (plus 1 tbsp for sprinkling)
  • 2 1/2 teaspoons baking powder
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1/2 cup whole milk (plus 1 tsp for glazing biscuits)

Direction

• In a small saucepan, bring blueberries, water, brown sugar, vanilla and lemon juice to a low boil. Then, reduce heat to simmer, stirring occasionally. Simmer for about 10-15 minutes, or until the syrup begins to thicken to a “syrupy” consistency. 
• Remove from heat and add in butter to create a smooth finish to syrup and allow it to thicken as it cools. Set aside for waffles. 
• In medium mixing bowl add heavy cream, sugar and vanilla extract. Use the wire whisk attachment to a hand-held mixer, and beat the ingredients together, starting on low speed and increasing to high slowly as it begins to firm up. Beat for 60-90 seconds until stiff peaks form, stopping once halfway through to scrape down the sides of the bowl. Set aside.
• In a mixing bowl, combine Krusteaz buttermilk pancake mix, cold water, egg, and vegetable oil and mix with an electric mixer until combined.
• Gently fold in blueberries to your batter then scoop batter onto a lightly greased preheated waffle iron. Cook waffles until steaming stops or until golden brown. 
• Serve immediately with a drizzle of Oregon Blueberry Syrup and a dollop of Vanilla Whipped Cream. Enjoy!