Blueberry Sour Cream Waffles

On weekends, I enjoy making breakfast.  I don't make pancakes or waffles very often-- usually choosing some kind of egg dish.  The exception is when locally grown strawberries are in season. That's when I make waffles, piled high with strawberries and real whipped cream.  I usually resort to using a waffle mix that I buy at Trader Joe's, which is pretty good. I've been wanting to find a recipe to make waffles from scratch, but most of the ones I've found involves whipping egg whites and gently folding them into the batter. What a hassle!  Last week, I noticed that Lisa (from the Cutting Edge of Ordinary) recipe for Blueberry Sour Cream Waffles.  I was intrigued by the recipe, so I decided that this would be our Sunday breakfast.  After church, we stopped to pick up a few things at the market and I was really hungry-- like, feed me now!  I rolled up my sleeves and dug in:

I had an unfinished bag of frozen blueberries-- less than a cup.   I did a quick thaw, by rinsing them with warm water.  The dry ingredients took minutes to whisk together-- flour, sugar, baking powder and salt.  I sprinkled some of the dry ingredients on top of the blueberries and gently gave them a stir. Why?  It's a baker's trick I've used for the longest time, to keep berries from sinking to the bottom of the dough.  It's a habit, now.  Melt one stick of unsalted butter. Yes, one stick. It's a treat, trust me.

 The wet ingredients are 1/2 cup sour cream (I used lite), milk (I used 1%), 3 eggs and the melted butter.

Make a well in the dry ingredients and pour the wet into the center. Stir just until combined-- unless you like tough waffles. We don't!  If using berries, very gently add them in. I didn't stir them a lot, because I didn't want to turn the batter purple.  It took about 10 minutes for me to make this. Who needs box mixes?

I've had this Belgian Waffle Maker for a very long time.  It takes about 1/2 cup of batter, and makes two waffles at a time-- but they're thick and we like them that way!  Cook the batter, according to your waffle maker.

I think waffles are made for melted butter...

I had both regular maple syrup and blueberry maple syrup. Decisions, decisions... blueberry, it is!

I think I just evolved from being a pancake lover to a waffle lover.  I have to tell you, that this is the recipe.  The waffles were hot, tender, flavorful... we both ate them hungrily.  Using lite sour cream and 1% milk didn't hurt the recipe one bit-- and, I think, it lessens the guilt for one stick of butter. Hey, whatever shortcut I can take, I'll take it! Craig ate four waffles. I ate three. We feel no shame.  I see so many possibilities with this recipe.  I still have olallieberries in my freezer.

I'm so glad I spotted Lisa's recipe.  If you've never visited her blog, it's amazing. She's a talented photographer, and I love her recipes. I've been lurking on her blog for quite some time, and I'm glad she shared this recipe. It's a keeper! I am linking this recipe to  the Saturday Blog Showcase today! Each Saturday bloggers have an opportunity to share a recipe that has been made from a fellow blogger's website. The hostesses are Ann at Thibeault's Table and Lori at All That Splatters.  Thanks Ann and Lori for creating a way to give kudos to fellow bloggers who inspire us to try their recipes!


If you'd like a printable recipe card, please scroll to the bottom of this post.

My work week looks pretty busy, but I hope to carve out some time to upload some recipes I've made.  I have about six to post, and I look forward to sharing them with you.