Tuesday, June 8, 2010

Berry-infused Waffles!!


Berry Sour Cream Waffles adapted from A Feast For The Eyes
1 ¾ cups all-purpose flour
1 Tablespoon sugar
1 Tablespoon baking powder
½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted
1 cup milk
½ cup sour cream
3 large eggs
1 ½ cups of fresh or frozen berries, optional (I used raspberries and blueberries)
Maple syrup or jam, for serving ( We used blueberry syrup and it was SOOO good! We also added sliced bananas over the top, which was the perfect topping!
Heat a waffle iron according to manufacturer’s directions. Lightly oil the grids.
Meanwhile whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center.
If adding berries, add about ¼ cup of the flour to the blueberries and gently mix—this will help prevent the blueberries from sinking to the bottom of the batter.
Whisk the melted butter, milk, sour cream, and eggs in a medium bowl until well combined and pour into the well. Whisk just until smooth; do not over mix. Gently fold the berries into the batter.
Spoon about ¼ cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes.
Serve the waffles hot, with butter and syrup.

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