Bulk of Waffles and Blueberry Sauce

• Sallys Baking Addiction
  
• Makes 8-9 waffles
• 2 cups (260g) whole wheat flour (spoon & leveled)
• 3 teaspoons (1 Tbsp) baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs, at room temperature
• 6 Tablespoons (85g) unsalted butter, melted and slightly cooled
• 2 Tablespoons brown sugar*
• 1 and 3/4 cup (420ml) buttermilk
• 1 teaspoon pure vanilla extract

Quadrupled x4- makes about 30waffles

        8c whole wheat flour

       12 t or 1/4c baking powder

        2 T cinnamon (original recipe said 2t, i added 2 T)

        1 t salt

        8 eggs

        1/2 c butter

        8 T or 1/2 c sugar

        6 c buttermilk

        4 t vanilla

(I added 1 c pumpkin)

1. Preheat waffle maker on medium-high heat.
2. Whisk the flour, baking powder, cinnamon, and salt together in a large bowl. Whisk the remaining ingredients in a medium bowl until combined. Pour into dry ingredients and whisk until combined and no large lumps remain.
3. Pour 1/3 cup of the batter into each well of the waffle maker (or less if your waffle maker is on the smaller side) and close the lid. Cook the waffles util golden brown and crisp, 5-6 minutes. (You can keep waffles warm in a 200°F (93°C) preheated oven until all are finished!)
4. Serve warm waffles with your favorite toppings!
5. 
   

Blueberry Sauce

6 c frozen blueberries

1 and1/2 c sugar

1 c fruit juice or water

6 T lemon juice (1/4 c and 2 T) with lemon zest

6 T cornstarch

1 and 1/2t vanilla

1. In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.
2. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
3. Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
4. Remove from heat and gently stir in vanilla and lemon zest.

Waffles and Blueberry sauce

• 4 large eggs
• 3 cups milk (I have used everything from skim milk to thick buttermilk…so whatever you have on hand should work)
• 1/2 cup oil (I used melted butter or coconut oil)
• 1 teaspoon ground cinnamon
• 1/2  teaspoon baking soda 
• 1 Tablespoon baking powder
• 2 cups whole-wheat flour
• 1/4 c wheat bran, wheat germ, flax
• 1/2 teaspoon salt
• Serve with Blueberry sauce

1. Preheat your waffle iron.
2. In a large mixing bowl whisk together the eggs, milk, oil, honey, cinnamon, and baking soda until well combined.
3. Add in the flour, baking powder and soda, and salt and whisk together just until the large lumps disappear.
4. When the waffle iron is hot, dab it with a little butter and then ladle some batter onto the center of the iron. Follow the instructions that came with your waffle maker to know how long it should be cooked (mine takes about 3 - 4 minutes each).
5. Keep waffles warm until you finish cooking all of them. Top with pure maple syrup and fruit. Enjoy!

these are very filling waffles.

Blueberry sauce  (raspberry or blackberries)

• 2 cups frozen blueberries 
• 1/2 cup honey
• 2 tablespoons fresh lemon juice
• 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
• 1/2 teaspoon vanilla extract
• Zest of 1 lemon (about 1 tablespoon), optional

1. In a medium saucepan over medium heat, combine the blueberries, honey and lemon juice. Stir frequently, and bring to a low boil.
2. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
3. Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
4. Remove from heat and gently stir in vanilla and lemon zest.

4/2/21 made this one several times, its so delicious.

32oz frozen strawberries, blackberries, blueberries, raspberries

1 c honey

4 T lemon juice

4 T cornstarch

1 t vanilla