The Best Belgian Waffles

Best Belgian Waffles

Are you looking for a great waffle recipe, look no further.  We had breakfast for dinner and tried out this new recipe. It’s a keeper.

• 2 cups flour
• 4 tsp baking powder
• 1/2 tsp. salt
• 1/4 cup sugar
• 2 eggs separated
• 1/2 cup melted butter
• 1 tsp. vanilla extract
• 2 cups milk

Sift dry ingredients into a bowl.  In a separate bowl mix egg yolks, milk, vanilla extract and butter.  Add to dry ingredients and mix until combined. Beat egg whites until stiff peaks form.  Fold into mixture.  Serve the waffles with summer fresh berry sauce and whipping cream.

https://browniepts.wordpress.com/2010/08/28/mixed-berry-sauce-summer-fresh/

Wild Blueberry Buttermilk Pancakes

wild blueberry pancakes

English: (Photo credit: Wikipedia)

I’m very fortunate to have an abundance of blueberries at my doorstep.  Okay maybe doorstep is a bit exaggerated.  I do have some great spots though, a few kilometers up the mountain.  As an avid blueberry picker, I will not divulge the location of my “hot spots”  My standard answer to where I find the abundance of delicious wild berries is ” Oh , up the ski hill road.”

My husband and I make it a ritual to go 2 – 3 times in the season.  We douse ourselves in bug dope, get the pickers out of storage and off we go.

I’d like to share this recipe with you.  It’s one of our favourite’s.  Serve it up with real maple syrup.  Yummy!

• 1 cup flour ( I use half white, half whole wheat )
• 1/2 tsp salt
• 1 tsp baking soda
• 1 egg
• 1 tsp vanilla extract
• 1 1/4 cup buttermilk
• 2 tablespoons melted butter
• 1 –  1 1/2 cups blueberries ( fresh or frozen )
• Sift together flour,salt , sugar and baking soda. Whisk together egg, buttermilk and vanilla extract.Stir together lightly.  Batter should still be lumpyAdd melted butter.Fold in blueberries Cook on a heated griddle.  When bubbles form on top flip them.

Blueberry Oatmeal Muffins

It’s been an extremely productive season for wild blueberries here in the mountains.  I’ve been out 4 times in the last week!  I’ve stored enough blueberries in the freezer to last us until next summer.  You can substitute raisins for blueberries in this recipe if you like.  Either way, they are one of my favourite muffins.

• 1 cup oats
• 1 cup buttermilk 
• 1/2 cup oil
• 1/2 cup brown sugar
• 1 egg
• 1 tsp lemon zest
• 1 cup blueberries
• 1 cup flour
• 3/4 tsp. salt
• 1/2 tsp. soda
• 1 tsp b. powder

1. Soak oats in buttermilk for 1o minutes.  Add brown sugar, oil, egg and lemon zest.  
2. Mix dry ingredient together and add to the wet mixture.  Stir only to moisten
3. Fill muffin tins and bake @ 400 for 15 – 20 minutes.