WHOLE-WHEAT BUTTERMILK BLUEBERRY WAFFLES RECIPE

WHOLE-WHEAT BUTTERMILK BLUEBERRY WAFFLES RECIPE image

Number Of Ingredients 12

3/4 cup all-purpose flour
1/4 cup whole-wheat pastry flour
1/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
2 Tablespoons granulated sugar
1 1/2 eggs (0.75 grams), at room temp.
2 Tablespoons (1 oz) unsalted butter, melted
1 cups buttermilk, at room temp.
1/4 teaspoon vanilla extract
1 cup blueberries

Steps:

Preheat your waffle iron. Place a few paper towels underneath it if you are a serial over-filler like I am. Mix the all-purpose flour, whole-wheat flour, baking soda, baking powder, salt, cinnamon and sugar in a large bowl with a whisk until fully combined. In a small bowl (or a 4 cup measuring cup) measure out buttermilk. Add the eggs, melted butter and vanilla and gently whisk together until thoroughly blended. Add the buttermilk mixture to the flour mixture, blending until JUST combined (or the flour disappears) with a whisk or a rubber spatula. It's best not to over-mix here. A few lumps are better than none, trust me. Gently and quickly fold the blueberries into the batter taking care not to over-mix. Spray your waffle iron with a spritz of non-stick cooking spray. Cook the waffle batter in your waffle iron according to manufacturer's instructions (every waffle iron is different but mine took about 5 minutes per waffle batch).