Snowly shit, Batman! This is turning into a serious SNOWPOCALYPSE!
I’ll be honest, when the snow started on Friday, I wasn’t impressed. The Boy, Carmen and I headed out to Cafe St. Ex for dinner and I grumbled about the lack of serious snow.
“This storm is snoverrated,” I said in a jaded tone as I angrily kicked at the slushy “snow”.
“I wouldn’t count this storm out just yet,” the Boy warned. Yet I didn’t heed his warnings, believing the local media had overhyped the snow. But a mere four hours later, I was singing another tune. The snow started coming down hard and fast and the white stuff began to pile up like cocaine at a club in Miami circa 1983. And believe me when I say, the Boy couldn’t wait to say “I told you so”.
With my sense of snow-excitement restored, I happily began whipping up the batter for my yeasted blueberry waffles. Although the batter must be made the night before, it really is an easy recipe to make. And the resulting waffles are light and airy, with just a hint of crispiness. I used the blueberries I froze during the height of blueberry season, bringing a taste of Summer to snOMG 2 (Electric Boogaloo). This was the perfect breakfast/brunch for a snowy day (with, of course, a side of bacon). Even @frijolita braved the snow and trekked over to our place to partake of the waffle goodness. That’s just how good these waffles are…
Recipe: Yeasted Blueberry Waffles
Ingredients
- 1 3/4 cups milk
- 8 tbs unsalted butter, cut into cubes
- 2 cups all purpose flour, plus 2 tsp for dusting
- 1 1/2 tbs sugar
- 1 tsp salt
- 1 1/2 tsp instant or rapid rise yeast
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups frozen blueberries
Instructions
- In a large bowl (or large measuring pitcher with a spout), sift together the flour, sugar, salt and yeast. Set aside.
- In a smaller bowl, whisk together the eggs and the vanilla extract. Set it aside.
- In a small saucepan, add the milk and butter and place it over medium heat. Warm up the milk until the butter melts, stirring occasionally. Once the butter is completely melted, remove the mixture from the heat and allow to cool slightly.
- Add the milk mixture to the flour mixture, whisking steadily.
- After all of the milk mixture is added and the batter is smooth, fold in the egg mixture with a spatula. Once the egg mixture is fully incorporated into the batter, cover the bowl and put it in the refrigerator. Allow the batter to chill for at least 12 hours (or overnight).
- On waffle day, take out the batter and let it sit on the counter for a few minutes. Toss the frozen berries with the 2 teaspoons of flour and fold them into the batter gently.
- Follow the instructions for your waffle maker to make the waffles (each model’s instructions differ). Serve with warm maple syrup and of course, bacon!
Meal type: breakfast
Programming note: my food pictures for the next few days may not be “all that and a bag of chips”. The gray skies make for shitty natural light.
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These sound really good- I like the idea of using yeast in a waffle. I think I’ll have to put this on the agenda for next weekend. Though, I have no blueberries saved from last summer like you– oh well, isn’t summer somewhat in sight? Ha!
Yum! I pulled out some of my frozen Michigan blueberries last weekend! i was going for pomegranate in a salad but they weren’t available so instead i went into my blueberry stash.
waffles look great – and a good dish for snowstorms. i’m sure well have another one soon!
How interesting.I’d love to try this recipe.My husband and son are big waffle monsters and they will definitely love this.I really enjoyed reading your posts.If you won’t mind, I’d really love to guide foodista readers to your site. Just add your choice of Foodista widget at the end of this blog post and you’re all set. Thanks!