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.