Hand up if you’re a waffle lover like me! I prepare them almost every Sunday morning, usually with sour cream and a homemade blueberry sauce. Crunchy, light, hot and buttery. The best!
- 2 organic eggs
- 4 tablespoons sugar
- 2 tablespoons vanilla sugar
- 250 g flour
- 2 teaspoons baking powder
- 200 ml milk
- 120 ml full fat Greek yogurt
- 70 ml water
- 160 g unsalted butter, melted
- pinch of salt
- 200 g blueberries
- 50 g sugar
- 1 teaspoon lemon zest
- sour cream
- 250 ml heavy cream whipped with a teaspoon icing sugar
- blueberries and icing sugar for serving
Crack the eggs and beat the egg yolks with sugar. Add salt to the egg whites and beat until stiff, add egg yolks and mix gently with a spatula. Add milk, yogurt, water and vanilla sugar. Sift the flour and baking powder, stir with a spatula. Finally, stir in the melted butter. Set aside for 10 minutes.
Cook the waffles according to your waffle iron’s directions until gold.
Place the berries in a saucepan, add sugar and lemon zest. Bring to a boil on a low heat, until the berries release their juice and the sugar dissolves.
Serve the waffles immediately topped with sour cream or whipped cream and blueberry sauce. Sprinkle with fresh blueberries and icing sugar. Have a nice Sunday!