After a crazy week of rain, thunderstorms and internet issues, I am happy to be back online and working! Strong winds had almost ripped our cable lines from the house and because they were barely hanging on, our internet connection was on and off whenever the wind blew the right way. I took advantage of some down time and just enjoyed our home, this time of year and most importantly, my family. You know, it’s sooo easy to get “busy” with everyday tasks. Sometimes life can be very overwhelming, but it’s times like that when I try to focus on what’s really important and it helps me take a step back and really take a look at things. I’ll be sharing some of my thoughts on inspiration, family and my own struggles with keeping everything in balance in a special post next week. I will tell you though, I had the most amazing, restful sleep this week, enjoying a cool breeze with the windows cracked open a bit and listening to the rain and thunderstorms rolling on through. It was the best sleep I have had in a long time, and I really needed it!
The rainy, cozy weather always puts me in a cooking overdrive type of mood. I associate comfort foods with damp, chilly, rainy days. Since we are almost into June, the grocery stores are full of fresh berries. I always stock up on fruit, especially blueberries when they are available and put them in everything I can think of. For breakfast they are wonderful on top of cereal or yogurt with sliced almonds. For lunch or dinner I add them to my salads, and for snacks, well I just eat them by themselves! It had been quite a while since I had used our waffle maker, so I decided to surprise my children with some big, warm, comforting Blueberry Buttermilk Belgain Waffles for dinner. It’s always fun when we have breakfast for dinner, and these waffles were very filling! Ripe and juicy fresh blueberries are mixed into a simple but tasty buttermilk batter that uses whole wheat flour and a touch of cinnamon for a hearty texture and flavor and gives you a perfect, crispy on the outside, fluffy on the inside waffle. They can be eaten topped with whipped cream, maple syrup, blueberry preserves or just plain.
I often make these waffles ahead of time and then warm them up in the oven. Warming them up in the oven allows the waffles to keep that nice crisp outside, while keeping the inside warm and fluffy. Because I made these earlier in the day for dinner, I just kept them in the refrigerator until it was time to eat. The into the oven they went! They were as fresh tasting as they were hot right off the griddle. Next week I am doubling this recipe and freezing some. Do you freeze your homemade waffles for future use?
Whatever the weather is like, whatever the occasion may be, I promise you that these delicious waffles will put a smile on your loved one’s faces. It definitely puts a smile on mine! Hey, they just might be the perfect breakfast for Father’s Day too! Enjoy!
- 1 1/4 cups whole wheat flour
- 1 cup all purpose flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 2 cups buttermilk
- 3 Tbsp. butter, melted and cooled
- 2 Tbsp. canola oil
- 2 eggs
- 1 1/2 tsp. vanilla extract
- 1 cup fresh blueberries
- Sift the dry ingredients into a large mixing bowl.
- Add the remaining wet ingredients and mix until well combined.
- Carefully fold in the fresh blueberries.
- Preheat your waffle maker. * I use a Belgain Waffle maker.
- Spray with non stick cooking spray before each waffle.
- Pour the batter onto the griddle and close.
- Cook until light golden brown and crispy on the outside, but still fluffy on the inside.
- For my waffle maker 3-4 minutes was perfect cooking time, but different models may vary.
- Serve hot with your favorite toppings.
- Makes 4-6 large Belgain Waffles.
- *To freeze- Cool waffles on a cooling rack and then store in a freezer friendly container or plastic bag.
- Reheat in the toaster, microwave, or our favorite- the oven at 350 degrees.
*Linking up at: