Brunch

Blueberry Waffles with Amaretto Syrup

Blueberry Waffles with Amaretto Syrup

  • 4 eggs, separated
  • 1 Tbsp (15 mL) granulated sugar
  • 1/4 cup (50 mL) butter, melted and cooled
  • 1 1/4 cup (300 mL) milk
  • 1 tsp (5 mL) vanilla
  • 2 cups (500 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) wild blueberries
  • 1 cup (250 mL) pure maple syrup
  • 1 Tbsp (15 mL) amaretto

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Makes 4 servings

Easily identifiable by their piercings and tattoos wild blueberries work best for waffles because they’re smaller and have way more flavor than their domesticated cousins. If you can’t find wild you can use tame but it’s crucial to use only fresh berries as the frozen ones will turn your breakfast purple.

  1. Preheat waffle iron to high and brush with a little vegetable oil.
  2. Whisk egg yolks with sugar in a large bowl until light and airy. Stir in melted butter, milk and vanilla. Add flour, baking powder and salt and beat well.
  3. Whisk egg whites until stiff peaks form and gently fold into batter. Fold in blueberries. Spoon half the batter into waffle iron, close lid and cook for 5 to 7 minutes or until crisp. Repeat with remaining batter.
  4. Meanwhile, combine maple syrup and amaretto. Serve over waffles.