I think brunch was my favorite mostly because of the waffles. Big golden brown belgian waffles with all of the strawberries and whipped cream you could pile on top of them. A little girl with a big sweet tooth's dream come true!
There are so many delicious berries out there right now and I just couldn't pass up on buying a couple of pints of blueberries and a huge thing of strawberries last time I was at the store. So my mind started clicking. How fun would it be to have red, white and blueberry waffles?
I have been wanting to try using Bertha (my sourdough starter) in waffles for a while now. So I googled blueberry sourdough waffles. Do you know what came up?
I mean total crickets, people! Can you believe it?
So, I did what any sane person would do and made them anyway! I wanted the waffles to carry some of the blue color, so I stuck the blueberries and the eggs together on the magic bullet and let it go for a quick whir. I stirred them into my batter and went to work making waffles. (They did add some blue color, but you could certainly add a few drops of food coloring if you wanted to make it more pronounced.)
Meanwhile, back at the ranch, we made some of MiMi's maple whipped cream for piling on top. Let me tell you, a waffle or two covered with tons of berries and a nice big dollop of whipped cream made for a very satisfying breakfast for dinner entree. It would be great for breakfast as well, or dessert for that matter!
Red, White and Blueberry Sourdough Waffles
makes 12 8" waffles
Sponge: (best if made the night before, though not absolutely necessary)
1 cup sourdough starter, unfed straight from the fridge
2 cups flour (I used half all-purpose and half white whole wheat)
2 T sugar
1 1/2 cups buttermilk
1 c blueberries
1/4 cup oil
3/4 tsp salt
1 tsp baking soda
For serving: maple syrup, strawberries, blueberries and maple whipped cream
- Stir together all of the sponge ingredients, cover with plastic wrap and let sit at room temperature overnight. *
- When you are ready to make the waffles, place the eggs and blueberries in a blender and mix until the blueberries are finely chopped and mixture has a nice blue color. It doesn't have to be perfectly smooth, just mostly pureed. Stir egg/berry mixture, oil, salt and baking soda into sponge.
- Preheat your waffle iron and spray it with cooking spray. Fill 2/3 full and cook until golden brown.
- Remove from waffle iron. They are the best if served immediately, but can be held in a warm oven if you want to serve the whole batch at once. I put them on a cooling rack over a baking sheet in a 250 F oven until ready to serve.
- Garnish with berries, syrup and maple whipped cream and watch them disappear.
*If you can't start the sponge the night before, warm the butter milk before you stir it in. Then let sit at room temperature (or in the oven with the light on) for as long as is feasible before you mix in the rest of the ingredients. If you are on a really short timeline, increase the baking soda slightly and proceed.
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