AuthorviagelatohawaiiCategoryBakingDifficultyBeginnerUse this waffle recipe for an easy custardy interior and crispy exterior
Put all the blueberry jam ingredients in a pot and stir it over medium heat until the juices come out or the berries. Takes about 5 minutes.
REMOVE the blueberries from the liquid by simply pouring the berries through a sieve.
Cook this blueberry liquid for anywhere between 5-15 minutes until the liquid will begin to resemble a syrup. If you have a thermometer, the target temperature is (221 degrees F or 105 degrees C)
Remove the blueberry syrup from the heat, turn off the stove. Add the blueberries themselves back into the syrup and set this aside. You are going to use this as a topping for the waffle. DO NOT PUT THIS INSIDE THE WAFFLE BATTER. This is going to be a topping. You can also use this jam on toast, to fill cakes or to top gelato!
The blueberry syrup will thicken even more when cooled in the fridge, or rapid cooled in the freezer. I like mine thick and cold, but if you want it like a syrup, simply leave it out at room temp to top your waffles when done.
Plug in the waffle maker. I like my waffles crispy and brown, so I turn the color level to the maximum level.
Do not worry about dryness, this waffle recipe is impossible to make dry waffles.
This recipe makes 6 square waffles
Mix all of the dry ingredients in the bowl:
1.5 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt if you are using unsalted butter
Melt 6 tbsp of butter
Meanwhile, add 1.5 c plain full fat yogurt to the dry ingredients and 1 egg. Use a whisk or fork to beat the egg, but after that, use a spatula or wooden spoon to mix the batter. It's going to appear very thick due to the yogurt. Add the melted butter and mix that in. If a slightly lemony waffle sounds good to you, add the fine zest of 1 lemon now.
I use regular yogurt in this recipe because regular yogurt has the liquid whey in it which makes it more liquidy than Greek yogurt (which has the whey strained out). If you only have thick greek yogurt, then simply use 1 cup of greek yogurt and thin it out by adding half a cup of buttermilk. If you don't have buttermilk, just use milk, and if you don't have that, any liquid substitute is fine.
There are many things that make this recipe amazing. One of them being how clean and easy it is - children can make this waffle well. The batter is so thick, you simply put a scoop inside the waffle maker. There are no drips.
Due to the yogurt inside, this makes the interior of the waffle guaranteed to be moist and custardy and wonderfully light and fluffy, like a top notch french toast.
Due to the butter inside, this makes the exterior of the waffle crispy.
Spray the waffle iron with cooking spray (this helps the waffle to be even more crispy)
Deposit a scoop of batter in the grid - there is no need to push it around to make it perfect, when you close it, the batter will spread out.
Cook the waffle until it the maker beeps, the waffle is brown and when you tap it, it feels crispy.
Serve immediately with the toppings. You can use the blueberry sauce above, maple syrup, sliced bananas or you can go savory and top with gravy, fried chicken, hot sauce, etc.
If you are not serving immediately, DO NOT STACK WAFFLES. Put them on a wire rack to cool so that they can release their steam. If you stack them or put them on a plate, they will get soft (like pizza steaming in a box).
If they are soft, you can easy re-crisp them by putting them in the toaster to toast.
If you want to make blueberry waffles, banana waffles, fruit waffles - put these fruits on as a TOPPING. DO NOT mix those fruits into this batter and put it into your waffle maker. It will become a disaster. The waffle will fall apart, the fruits will stick to your waffle grid and you will need to pick everything out.
These waffles are highly versatile - if you want a "healthier" waffle, use whole wheat flour, or you can play around with using other flours for other flavors like buckwheat flour, corn flour, corn meal, oat flour etc. Keep in mind though, that using these alternative flours will change the texture and it will be soft waffle. You need the gluten in the flour to get this waffle to stick together and get crispy. If you must omit the flour due to gluten free needs, I strongly recommend using half a cup of rice flour which will achieve the crispy texture and make the dough stick together and then use 1 cup of alternative flour.
Ingredients
Directions
Put all the blueberry jam ingredients in a pot and stir it over medium heat until the juices come out or the berries. Takes about 5 minutes.
REMOVE the blueberries from the liquid by simply pouring the berries through a sieve.
Cook this blueberry liquid for anywhere between 5-15 minutes until the liquid will begin to resemble a syrup. If you have a thermometer, the target temperature is (221 degrees F or 105 degrees C)
Remove the blueberry syrup from the heat, turn off the stove. Add the blueberries themselves back into the syrup and set this aside. You are going to use this as a topping for the waffle. DO NOT PUT THIS INSIDE THE WAFFLE BATTER. This is going to be a topping. You can also use this jam on toast, to fill cakes or to top gelato!
The blueberry syrup will thicken even more when cooled in the fridge, or rapid cooled in the freezer. I like mine thick and cold, but if you want it like a syrup, simply leave it out at room temp to top your waffles when done.
Plug in the waffle maker. I like my waffles crispy and brown, so I turn the color level to the maximum level.
Do not worry about dryness, this waffle recipe is impossible to make dry waffles.
This recipe makes 6 square waffles
Mix all of the dry ingredients in the bowl:
1.5 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt if you are using unsalted butter
Melt 6 tbsp of butter
Meanwhile, add 1.5 c plain full fat yogurt to the dry ingredients and 1 egg. Use a whisk or fork to beat the egg, but after that, use a spatula or wooden spoon to mix the batter. It's going to appear very thick due to the yogurt. Add the melted butter and mix that in. If a slightly lemony waffle sounds good to you, add the fine zest of 1 lemon now.
I use regular yogurt in this recipe because regular yogurt has the liquid whey in it which makes it more liquidy than Greek yogurt (which has the whey strained out). If you only have thick greek yogurt, then simply use 1 cup of greek yogurt and thin it out by adding half a cup of buttermilk. If you don't have buttermilk, just use milk, and if you don't have that, any liquid substitute is fine.
There are many things that make this recipe amazing. One of them being how clean and easy it is - children can make this waffle well. The batter is so thick, you simply put a scoop inside the waffle maker. There are no drips.
Due to the yogurt inside, this makes the interior of the waffle guaranteed to be moist and custardy and wonderfully light and fluffy, like a top notch french toast.
Due to the butter inside, this makes the exterior of the waffle crispy.
Spray the waffle iron with cooking spray (this helps the waffle to be even more crispy)
Deposit a scoop of batter in the grid - there is no need to push it around to make it perfect, when you close it, the batter will spread out.
Cook the waffle until it the maker beeps, the waffle is brown and when you tap it, it feels crispy.
Serve immediately with the toppings. You can use the blueberry sauce above, maple syrup, sliced bananas or you can go savory and top with gravy, fried chicken, hot sauce, etc.
If you are not serving immediately, DO NOT STACK WAFFLES. Put them on a wire rack to cool so that they can release their steam. If you stack them or put them on a plate, they will get soft (like pizza steaming in a box).
If they are soft, you can easy re-crisp them by putting them in the toaster to toast.
If you want to make blueberry waffles, banana waffles, fruit waffles - put these fruits on as a TOPPING. DO NOT mix those fruits into this batter and put it into your waffle maker. It will become a disaster. The waffle will fall apart, the fruits will stick to your waffle grid and you will need to pick everything out.
These waffles are highly versatile - if you want a "healthier" waffle, use whole wheat flour, or you can play around with using other flours for other flavors like buckwheat flour, corn flour, corn meal, oat flour etc. Keep in mind though, that using these alternative flours will change the texture and it will be soft waffle. You need the gluten in the flour to get this waffle to stick together and get crispy. If you must omit the flour due to gluten free needs, I strongly recommend using half a cup of rice flour which will achieve the crispy texture and make the dough stick together and then use 1 cup of alternative flour.