I was trying to do a thing. A thing with waffles, cinnamon, sugar, and a blow torch.
The blow torch (perhaps not surprisingly) is where things went wrong.
I was trying to make a waffle brûlée. I thought that sprinkling toasty waffles with granulated sugar, and taking a torn to them would create that irresistible sugar snap-crack when brûlée meets fork. You know?
Turns out… taking a blow torch to a waffles creates REALLY BURNT WAFFLES. Like… the most burnt. Like… someone needs to take my baker’s card away. I’m benched.
Not all things work, but you have to try.
To hide my shame and my sins: blueberries. Fresh, juicy, forgiving, and un-torched.
In other news: I haven’t messed with eeevery waffle I’ve made. I’m actually pretty waffle proficient. I just got cocky.
It’s called waffle math and it goes a little something like this:
Some flour, some leavening, some sugar. A sprinkling of salt, a glug of vanilla extract. Melted butter, lots. Eggs, two. Buttermilk and blueberries!
Together with the flour, leavening, sugar, and salt. Dry ingredients are a go.
Together with the wet ingredients! Eggs, butter, buttermilk, and vanilla!
Together we go!
The batter will be rather thick and a few lumps never hurt anyone.
I like to make mini waffles.
My parent’s gave me thiiiiis waffle iron for my birthday and I love it. Nice thick waffles!
Blueberry studded, crisp and tender.
I like to rest my waffles on a wire rack so they don’t get soggy on the bottom. No one likes a soggy-bottom waffle.
Cinnamon, sugar, maple, and all of the blueberries. No need for a blow torn… let’s just get this weekend cracking’ already.Print
All the Blueberries Buttermilk Waffles
- Cook Time: 20
- Total Time: 20 minutes
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar
- 1/3 cup melted unsalted butter
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cup buttermilk
- 1 heaping cup fresh blueberries, plus more for topping
- cinnamon sugar, for topping
- pure maple syrup for topping
- Set your waffle iron in a level, clean surface and turn on to preheat.
- In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar.
- In a medium bowl, whisk together melted butter, eggs, vanilla extract, and buttermilk. Add the wet ingredients, all at once to the dry ingredients. Stir until just incorporated. Stir in the blueberries . Try not to over-mix the batter. If a few lumps remain in the batter, that’s ok.
- Cook according to your waffle machine instructions.
- Serve waffles warm topped with cinnamon sugar, loads more fresh blueberries, and a drizzle of pure maple syrup.
- Note: Allow waffles to cool completely. Store them in pairs in ziplock bags and store in the freezer. In the morning, gently reheat waffles in the toaster or toaster oven. Best toaster breakfast ever.
- Serving Size: 4