This recipe makes a small batch, but is easily doubled if you have more people to feed, or want extras to freeze and reheat in the toaster or microwave.
1 cup all-purpose flour (or half whole wheat, half all-purpose)
1 tsp. baking powder
1 Tbsp. sugar (optional)
1/4 tsp. salt
3/4 cup milk
1 large egg
2 Tbsp. canola oil or melted butter
1 cup fresh or frozen blueberries, divided
In a medium bowl, stir together the flour, baking powder, sugar (if using) and salt. In a small bowl, whisk together the milk, egg, and oil or melted butter. Add the wet ingredients all at once to the dry ingredients and stir just until combined – don’t worry about getting all the lumps out. Gently stir in half the blueberries.
Spoon an appropriate amount of batter onto the waffle iron, according to your best judgment or the manufacturer’s directions. Close the lid and cook for 2-5 minutes, until the waffles are golden. Usually the steam will subside when the waffles are close to being done. Serve them right away or keep them warm in a 200° F (110° C) oven while you cook the rest. Serve warm, topped with more blueberries and maple syrup. Serves 2-4, but the recipe is easily doubled.