Greek Yogurt Blueberry Waffles with Fresh Blueberry Sauce

• Vegetarian

• Produce

  • 2 cup Blueberry, fresh or frozen

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 1/2 tsp Baking powder
  • 1/2 tbsp Cornstarch
  • 3 tbsp Granulated sugar
  • 1/2 tsp Salt

• Drinks

  • 1/3 cup Orange juice

• Dairy

  • 1/4 cup Butter, unsalted
  • 3/4 cup Greek yogurt, full-fat
  • 1 1/4 cups Whole milk

Found on bakerbynature.com

Description

Ingredients

• Greek Yogurt Blueberry Waffles:
• 2 cups all-purpose flour
• 2 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons granulated sugar
• 1 and 1/4 cups whole milk
• 3/4 cup full-fat Greek yogurt
• 3 large eggs, at room temperature
• 1/4 cup unsalted butter, melted
• 1 cup fresh or frozen blueberries, if using frozen, do not thaw first
• Fresh Blueberry Sauce:
• 1 cup fresh or frozen blueberries, if using frozen, do not thaw first
• 1/3 cup orange juice, divided
• 2 tablespoons maple syrup
• 1/2 tablespoon cornstarch

Directions

• Greek Yogurt Blueberry Waffles:
• In a large bowl, combine the flour, baking powder salt. and sugar; set aside. In a separate large bowl, whisk together the milk, yogurt, eggs, and butter; stir into dry ingredients just until moistened. Fold in blueberries.
• Using a 3/4 cup measuring cup, scoop batter, and pour onto a preheated waffle iron. Cook until waffle is browned and crispy on the outside, about 5 minutes. Repeat with remaining batter.
• Meanwhile, make your fresh blueberry sauce.
• Fresh Blueberry Sauce:
• In a small saucepan, placed over medium-heat, add the blueberries, 3 tablespoons of the orange juice and all of the maple syrup. Bring to a boil. In a small bowl combine cornstarch and remaining orange juice and whisk until smooth; gradually stir into berry mixture. Bring back to a boil and cook, stirring constantly, for about 2 minutes, or until thickened. Serve warm with waffles.

Nutrition