Vanilla Buttermilk Waffles With Blueberry Compote

Cuisine : American, French
Blueberry - Fruit - Vanilla - Waffles

Ingredients

About 6 mini waffles
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 cup sugar
  • 1 egg
  • 1/4 cup pure vegetable oil
  • 1 cup milk
  • 1 teaspoon vanilla extract
Topping
  • 1 cup Driscoll's finest blueberries
  • 1/4 cup sugar
  • 2 cups Greek vanilla yogurt
  • Preheat square waffle iron to medium high heat.
  • In large mixing bowl, combine all dry ingredients.
  • In separate medium mixing bowl, whisk together all wet ingredients.
  • Pour wet ingredients into dry ingredients and stir until just combined.
  • Using a 1/8 cup, scoop out batter and pour onto greased, hot waffle iron. For mini waffles, don't fill batter all the way to the edges of waffle iron. Cook for about 5 minutes or until crisp and golden brown.
  • To prepare blueberry compote topping, place blueberries, water and sugar in a small saucepan over medium heat stirring occasionally for about 5 minutes.
  • Reduce heat to low and lightly mash blueberries. At this point compote should start to thicken. Continue stirring for a few minutes. Top waffles with greek vanilla yogurt and fresh Driscoll's Blueberry compote. Enjoy!

You may also like