Homemade Blueberry Syrup will be the best addition to your breakfast lineup. It is sweet, decadent, and elevates waffles to a new level of goodness!
Ingredients
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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
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Blueberry Syrup
- 2 cups blueberries
- 1 cup water
- 1 cup brown sugar
- 2 tsp. lemon juice
- 2 tsp. vanilla
- 1/2 Tbs. salted butter
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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
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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.
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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.
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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.
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In a mixing bowl, combine Krusteaz buttermilk pancake mix, cold water, egg, and vegetable oil and mix with an electric mixer until combined.
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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.
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Serve immediately with a drizzle of Oregon Blueberry Syrup and a dollop of Vanilla Whipped Cream. Enjoy!