Waffles
- 21/4 cup flour
- 2 tbsp granulated sugar
- 1/8 tsp salt
- 1/2 cup canola or vegetable oil
- 11/2 cup 2 percent milk
- 1 egg
- 1/4 cup malted milk powder
- 1 cup Maine blueberry (thaw and drain well if you use frozen berries)
- 2 tbsp baking powder
In a large bowl, combine the flour, sugar, salt, oil, milk, egg, malted milk powder, and baking powder and mix with a whisk until well combined. Do not over mix - it’s OK if the batter is slightly lumpy. Gently fold in the blueberries, using caution not to break them.
Heat a waffle iron and liberally coat it with cooking spray.
Ladle the batter onto waffle iron and cook until golden brown, about 8 minutes. To keep the waffles warm and crisp, keep them covered in a 250-degree oven and then just before serving uncover to expose waffles to the dry heat for a few minutes, then plate.
Fresh Whipped Cream
- 1 pint heavy whipping cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
For Fresh Whipped Cream: In large mixing bowl, add the cream, sugar, and vanilla and beat on high until stiff peaks form, about 4 to 5 minutes. Use caution to check after it starts to get thick, checking after every 10 to 15 seconds of beating. If you overbeat, you’ll have to dump the batch as you’ll be on your way to churned butter!
Recipe from The Art of Breakfast by Dana Moos/Down East, 2011.
