Friday, May 3, 2013

Egg Free Lemon Waffles with Blueberry Syrup

I love being able to make just a subtle change here and there and have a completely different dish.  These waffles were so refreshing.  The lemon flavor was just right, you could taste it was there, but it was not tart or overpowering.  So delicious and easy and perfect for this time of year.  

Lemon Waffles With Blueberry Syrup
From Egg Free Bakery, inspired by Cooking Classy

2 cups flour
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
1/2 cup applesauce
1/3 cup vegetable oil
1 cup buttermilk
1/4 to 1/2 cup milk
zest and juice from one small lemon

Blueberry Syrup

Preheat a waffle iron.  Whisk together flour, baking powder, baking soda, salt and lemon zest.  In another bowl mix together applesauce, vegetable oil, buttermilk, milk (start with 1/4 cup and then add more at the end if needed, if the batter is too thick) and lemon juice.  Pour wet ingredients into dry ingredients and mix until combined, but don't overmix.  If the batter is really thick, thin it out with some additional milk, but note that the batter is supposed to be kind of thick.  It should not be runny or soupy. Scoop about 2/3 -3/4 cup batter into preheated skillet and bake until dark golden brown and crispy.  You may need to spray iron in between batches.  Serve waffles immediately drizzled with warm blueberry syrup and dollop of sweetened whipped cream.  Yield 6 waffles

*If you are not able to serve them immediately, place a cooling rack on a cookie sheet.  Place cooked waffles onto cooling rack/cookie sheet and place in a warm oven until ready to serve.  But don't keep them there for very long.  These taste best fresh. 

Fresh Blueberry Syrup
1 cup granulated sugar
2 Tbsp cornstarch
1 cup cold water
2 cups fresh or frozen blueberries
1 1/2 Tbsp lemon juice

In a medium saucepan whisk together sugar and cornstarch until well blended. Stir in water and lemon juice. Add blueberries. Bring mixture to a boil over medium high heat, stirring constantly. Boil 1 minute. Force mixture through a fine mesh sieve into a bowl. Store syrup in an airtight container in the refrigerator up to 1 week. 

**Make Ahead Tip: Make the syrup ahead of time.  I did a large batch and stored it in smaller containers in the freezer.

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