Blueberry Whole Grain Waffles Recipes

Steps:

• Lightly spray waffle maker with cooking spray; heat waffle maker. In large bowl, mix all-purpose flour, whole wheat flour, oats, baking powder and salt. In small bowl, mix soymilk, oil and egg product until well blended. Add soymilk mixture to flour mixture all at once; stir just until large lumps disappear. Gently stir in blueberries.
• Pour slightly less than 1 cup batter onto center of hot waffle maker, spreading batter to edges. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker.
• Bake 3 to 5 minutes or until waffle is golden brown and steaming stops. Carefully remove waffle. Serve immediately. Repeat with remaining batter. Serve with syrup or fruit.

Steps:

• Make the ricotta cream: In a small bowl, combine the ricotta, confectioners' sugar, lemon zest and lemon juice and whisk until light and fluffy. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
• Make the compote: In a small saucepan, combine the blueberries, 1/4 cup water and the honey and bring to a simmer over medium heat. Cook until the mixture thickens, about 7 minutes. Transfer to a bowl, add the lemon juice and let cool at least slightly.
• Make the waffles: Preheat the oven to 275 degrees F; set a rack on a baking sheet and put in the oven.
• In a medium bowl, whisk together the flours, granulated sugar, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk, butter, eggs and lemon zest. Add the flour mixture and mix just until the batter is combined. Let rest for 15 minutes.
• Heat a waffle iron according to the manufacturer's instructions; coat with nonstick spray. Pour the batter onto the iron (the amount depends on the size of the iron), leaving a 1/2-inch border on all sides. Close the iron and cook until the waffle is golden brown and crisp, 3 to 5 minutes. Transfer to the rack in the oven to keep warm; repeat with the remaining batter.
• To serve, top the waffles with the blueberry compote and ricotta cream. Garnish with lemon zest.

Steps:

• In a medium bowl, stir together all-purpose flour, whole wheat flour, walnuts, baking powder, and baking soda. In a large bowl, beat the egg whites with an electric mixer on medium speed until very foamy. Stir in buttermilk and oil. Gradually add flour mixture, beating by hand until smooth.
• Pour 1 cup of the batter onto grids of a preheated, lightly greased square waffle baker (or 2/3 cup batter for a round waffle baker). Close lid quickly; do not open lid until waffle is done. Bake according to manufacturer directions. When waffle is done, use a fork to lift waffle off grids. Repeat with remaining batter. Serve waffles warm with Cascadian Farm™ Blueberry Sauce.
• Blueberry Sauce: In a medium saucepan, combine 1 cup Cascadian Farm™ frozen blueberries, 1/4 cup white grape juice, and 1 tablespoon honey. Heat just until bubbles form around edges. Cool slightly. Transfer mixture to a blender. Cover and blend until smooth. Transfer sauce to a serving bowl. Stir in 1 cup Cascadian Farm™ frozen blueberries. Makes about 1 2/3 cups sauce.

Steps:

• Lightly spray waffle iron with cooking spray; heat waffle iron. In large bowl, stir together flours, oats, baking powder and sugar. In small bowl, stir together milk, oil and egg. Stir into dry ingredients in large bowl, stirring just until large lumps disappear. Gently stir in blueberries.
• Pour slightly less than 1 cup batter onto center of hot waffle iron, spreading batter to edges. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.
• Bake 3 to 5 minutes or until waffle is golden brown. Carefully remove waffle. Serve immediately. Repeat with remaining batter.

Steps:

• Separate the eggs, then beat the whites until they reach the soft peak stage. Set aside.
• sift together the flour, salt, and powder.
• blend the egg yolks, milk and oil into the flour mixture until well mixed.
• carefully fold in the egg whites.
• carefully stir in the blueberries--the more movement the berries have in the batter, the more likely they are to turn the batter purple.
• spoon onto a greased waffle iron.
• cook until done.