I recently got a waffle maker. I love waffles as much as the next person, but I’ve always been ok with not having them at home… However, it wasn’t until I saw that you can have waffles in shape of the Death Star (any other Star Wars fans following the blog?) that I decided I really, REALLY, needed a waffle maker at home. So… this brings us to today when I’m now a proud owner of a Death Star Waffle Maker. And these are the first waffles I did literally days after I got it…
More like this: Bulgarian Crêpe pancakes – Palachinki, Summer Nectarine Buttermilk Pancakes, Large, Fluffy Pancakes with Pancetta & Maple
Buttermilk waffles with blueberry compote
Serves 4-6 | Prepare 10 minutes | Cook 15 minutes
Easy | Vegetarian
- 300g plain flour;
- 1 tbsp baking powder;
- 1/2 tsp bicarbonate soda;
- 2 tbsp caster sugar;
- 2 eggs, beaten;
- 100g unsalted butter, melted;
- 400ml buttermilk;
- spray oil, for cooking
- 250g fresh or frozen blueberries;
- 2 tbsp honey;
- 1/2 lemon, juice
Make the compote first. Put the blueberries in a small saucepan with the honey and lemon juice. Simmer for 5 minutes, until warm and slightly syrupy. Remove from heat and set aside.
Put the flour, baking powder, bicarbonate of soda and sugar in a large bowl. Mix the eggs, melted butter and buttermilk together and pour in the middle. Whisk together until just combined, you don’t want to overmix.
Turn on the electric waffle maker. When it’s hot, open and spray the grids with a little oil. Pour enough batter to fully cover the bottom. Close the lid and cook for about 4-5 minutes, until golden.
Remove the waffles and keep warm in a low oven while you cook the next batch, spraying the surface with a little more oil each time. Serve with the compote and perhaps some yoghurt and/or bacon…
Original recipe from Waitrose Magazine December 2015, no longer available online.
I love pancakes. Is there anyone who doesn’t love waking up to the smell of freshly made pancakes? As the weekend is approaching, I thought I would share this fantastic recipe for American Blueberry Pancakes from BBC Good Food magazine, issue from March 2004 which is just perfect for a weekend treat. I made this on New Year’s Day and it made for a very tasty way to start the year.
American Blueberry Pancakes
Makes: about 20 pancakes (serves about 4-5) | Prep: 15 minutes, Cook about 20 minutes | Difficulty: Easy
- 250g plain flour;
- 2 tsp baking powder;
- 1 tsp bicarbonate of soda;
- 75g caster sugar;
- 2 eggs, beaten;
- 85g unsalted butter, melted;
- 300ml milk;
- 300g blueberries;
- honey and yogurt (or whipped cream) to serve (optional)
- Sift the flour, baking powder and bicarbonate of soda into a large bowl. Add the sugar and make a well in the centre. Add the eggs, melted butter and milk to the dry ingredients, stirring just to combine (you can add more milk if you prefer a thinner batter).
- Gently fold the blueberries into the batter (leave some for serving). Heat a frying pan and brush lightly with melted butter. Drob tbsps of batter into the pan and cook over low heat until bubbles appear and pop on the surface.
- Turn the pancakes over and cook the other side (they can be difficult to handle so take care when turning). Transfer to a plate and keep warm while you cook the rest of the batter. Serve warm with some blueberries, drizzled with honey and topped with whipped cream (or yogurt for a healthier option… but live a little and go for the cream 🙂 ).
Original recipe from BBC Good Food (www.bbcgoodfood.com) magazine, issue February 2010.