Weekend Waffles: Lemon & Blueberry

Lemon & Blueberry

Today felt like the perfect "waffles for brekky" morning.  I love nothing more than going out for breakfast...but no-one can do that all the time.  Most mornings all I want is my standard Special K + banana...others I am willing to start from scratch & make something special....whilst wearing pajamas. I was given the Cuisinart Waffle Maker for my birthday a few months ago...and I LOVE it.  I prefer the softer/spongier waffles than the dense kind, so I was excited to discover this recipe falls into that category.  It could be the buttermilk/yoghurt combo that makes it fluffier. I think this is also a recipe that would translate well to pancakes if you don't have a waffle maker...I haven't tried this...but I don't see why it wouldn't work!

Lemon & Blueberry Waffles

This recipe makes 20 waffles...so unless you want to freeze a truckload...divide it up to suit your weekend bruch! Also, make sure you're wearing pajamas whilst you make them...that part is non-negotiable :)

3 cups plain flour 3/4 cup white sugar 4 teaspoons baking soda 1 teaspoon salt 4 large eggs, lightly beaten 2 cups buttermilk 2 teaspoons vanilla extract 1/4 cup fresh lemon juice 2 tablespoons lemon zest 170g (or 1.5 sticks) unsalted butter melted & at room temperature 2 cups low fat vanilla yoghurt*

1. Combine flour, sugar, baking soda, and salt in bowl & whisk together 2. Add eggs, buttermilk, vanilla & mix together 3. Stir in lemon juice and zest 4. Fold in melted butter & the vanilla yoghurt. 5. Gently fold in blueberries (fresh or defrosted) and let batter rest 5 mins 6. Add approprtiate amount (for mine about 2 cups) of batter to waffle maker and spread evenly...try and get the corners so you get square waffles and crispy edge bits 7. Close lid & wait for waffle maker to announce when ready for next batch 8. Put already made waffles in preheated oven (200 degrees celsius) to keep them warm until ready to serve. I wrap mine in a pocket of foil, and the edges get a little bit crispy which is always good. 9. Serve with extra blueberries, yoghurt if you want to be healthy & ice cream if you want to splurge...and maybe some maple syrup!

*My favourite vanilla yoghurt for these types of recipes is the Five AM Organic Vanilla Bean Yoghurt which I buy from Woolworths. I also use it as a topping because the taste is subtle and creamy instead of tangy and sharp.  I like that you can see the vanilla flecks in it, and it doesn't get super watery in the container once you've opened it up and left it in the fridge.

Design Elements: Frame by Paislee Press from her "Rue" kit. Font is Paris + my own handwriting

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