Last week my good friend wanted some company as she spent the day with her nieces. For sanity’s sake or just for the sake of some adult company, it didn’t really matter. Shopping and going to see the Smurfs? WIN!
I know what you’re thinking. Aren’t you an adult? A 25 year old without kids? Why yes, yes I am. But Smurfs hold a wonderful place in my heart. I remember having a Smurf book when I was super little and I either read it to myself or it was read to me by my Oma. Either way, it reminds me of a simpler time.
And I love me some NPH.
So I got a Cinnabon Roll Pretzel and watched this adorable child oriented film and let myself fall in love with these adorable little blue lumps of love. I wanted to squish them.
Next thing I knew I wanted blueberries. And I wanted them in waffles. Enter these waffles. Warm, fragrant, fluffy, delicious and pretty darn healthy for a waffle.
I usually go super plain when it comes to waffles because I have a cheap-o tiny 2 slot waffle maker (that I LOVE) that doesn’t really treat my waffle add-ins with tender lovin’ care. But that’s probably because I want to add chopped apples and huge chunks of chocolate. When will I learn?
Also, when will I learn not to overfill the cupcake pan? That’s an issue to tackle another day. Clearly, I have issues.
Issues aside, it’s National Waffle Day. Buck up and make these waffles. Heck make ANY waffles. Then stop by and share them with me because my waffle maker is taking a rest from my huge smurf filled waffles 😉
Whole-Wheat Buttermilk Blueberry Waffles Recipe
adapted from here
Serves 2-3 (yields 8 5×4″ waffles)
3/4 cup all-purpose flour
1/4 cup whole-wheat pastry flour
1/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
2 Tablespoons granulated sugar
1 1/2 eggs (0.75 grams), at room temp.
2 Tablespoons (1 oz) unsalted butter, melted
1 cups buttermilk, at room temp.
1/4 teaspoon vanilla extract
1 cup blueberries
Preheat your waffle iron. Place a few paper towels underneath it if you are a serial over-filler like I am.
Mix the all-purpose flour, whole-wheat flour, baking soda, baking powder,
salt, cinnamon and sugar in a large bowl with a whisk until fully combined.
In a small bowl (or a 4 cup measuring cup) measure out buttermilk. Add the eggs, melted butter and vanilla and gently whisk together until thoroughly blended. Add the buttermilk mixture to the flour mixture, blending until JUST combined (or the flour disappears) with a whisk or a rubber spatula. It’s best not to over-mix here. A few lumps are better than none, trust me.
Gently and quickly fold the blueberries into the batter taking care not to over-mix.
Spray your waffle iron with a spritz of non-stick cooking spray. Cook the waffle batter in your waffle iron according to manufacturer’s instructions (every waffle iron is different but mine took about 5 minutes per waffle batch).
Serve with fresh blueberries and whipped cream or maple syrup and bacon. Or your favorite way 🙂 Just be sure to eat ’em warm!
To freeze any leftover waffles: let waffles come to room temperature on a cooling rack then pop them in a Ziploc bag and squeeze out as much air as you can. Pop them in the toaster (or toaster oven) for a quick breakfast on a busy morning.