Ever have one of those mornings? As in, you wake up to make your DH waffles, but then realize that you don’t have any buttermilk. So you look on the internet and Joy the Baker comes to the rescue, suggesting lemon juice and milk as a substitute. So you add 1 T lemon juice per cup of milk and wait for it to do its thing, and then you realize . . . there’s no whole wheat flour.
I searched through the cupboards and found whole wheat pastry flour, whole wheat bread flour, but no regular whole wheat flour. So I hopped in the car and went to get some. I had my heart set on these waffles!
The one good thing about rummaging through the cupboards is that I found a jar of blueberry sauce that I had forgotten about.I had made it in a canning class at my CSA last summer.
The verdict: “Yummy!” DH declared as soon as he took his first bite. I agree. These turned out so light and fluffy, yet with the slightly nutty taste of whole wheat in there. And while DH preferred local raw maple syrup to the homemade blueberry sauce, I thought the blueberry sauce was a taste of summer, which I really need right now!
This recipe is from Simply in Season
2 eggs, beaten
2 cups buttermilk
1 cup whole wheat flour
1 cup flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup oil
1. Combine the buttermilk and eggs in a large bowl.
2. Combine the dry ingredients in another bowl, then stir into the egg mixture.
3. Add the oil and stir in until just mixed – don’t overmix!
4. Bake in a hot waffle iron.
Yield: 6 waffles
Serving size: 1/6 of a recipe (5.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (36%) 104.15
% Daily Value
Total Fat 11.78g 18%
Saturated Fat 2.27g 11%
Cholesterol 73.77mg 25%
Sodium 676.18mg 28%
Potassium 190.67mg 5%
Total Carbohydrates 36.26g 12%
Fiber 1.13g 5%
Protein 9.1g 18%
Blueberry Sauce—“Vegetarian Cooking for Everyone” by Deborah Madison, made at Trillium Haven Farm CSA canning class.
“This makes a striking purple sauce. I always find that lime does wonders for blueberries—it sparks them, but gently—as does ginger and even a touch of molasses. I use this on pancakes and over lemon sherbet or ginger ice cream.”
3 cups blueberries, stems removed; 2 tsp molasses; 1/3 to ½ cup sugar to taste; 1 tsp ground cinnamon or ginger or ½ tsp grated nutmeg; Juice of 1 lime to taste
Rinse the berries and put them in a saucepan with the water clinging to them. Add the molasses and sugar, starting with the lesser amount, and the spice. Bring to a boil, stirring occasionally. The berries should burst and fall apart. Taste, add the rest of the sugar if needed, and stir in the lime juice. At this point you can serve the sauce as it is, warm and textured with fruit, or you can force it through a strainer to make it smooth and serve it warm or chilled. –makes about 1 2/3 cups. We canned it in ½ pint jars. NOTE: We served the blueberry sauce over ginger ice cream with a little slice of spiced apple pie (made from a really creamy canned applesauce, instead of with apple slices or chunks). The flavor combination was amazing! Highly recommended!
This post linked to Tempt My Tummy Tuesdays , Works for Me Wednesdays , Fight Back Friday, Tasty Tuesday
I’ve been looking at this blueberry sauce recipe in Vegetarian Cooking For Everyone for weeks! I have a ton of blueberries in my freezer. You have convinced me to make it today (and maybe some waffles too!)
Jules - Big Girl Bombshell
Nice recipe! Lady Blogger Tea Party reminded me I haven’t been here in a long time and UR site is perfect as I am back on my learning to cook pursuit.
NOW – your on my feed list!
.-= Jules – Big Girl Bombshell´s last blog ..The Bling Factor =-.
Lemon juice and milk (or even vinegar and milk) is what’s called acidulated milk and is often used in place of buttermilk due to the acid that activates the baking soda( baking powder need no acid to activate).
If you wanted to lighten up you batter mere you could fold in some beaten egg whites (soft peak).
I like to add some yeast to my batter and let it ferment. Gives my pancakes and waffles a “yeasty” flavor.
Mmm…it has been a LONG time since I have made waffles!
Just did some baked oatmeal yesterday and that will last me for a few days…but after that….I might need to dig out that waffle iron!
Yeah! Another blog that provides nutrition information. Wonderful waffles. Who could pass up blueberry sauce! Thank you!
.-= Kristi Rimkus´s last blog ..Creamy, Creamy Mushroom and Spinach Fettucini =-.
Hi! I’ve been following your blog for some time now. I really enjoy the healthy recipes you share and since I have Simply in Season, it gives me ideas and inspiration!
And wouldn’t you know, this waffle recipe is my mom’s! I just wanted to comment and say that you could/should use that whole wheat pastry flour for these waffles, or anything that uses baking powder/soda as the leavening. I’ve never even heard of regular whole wheat flour. What is it? I only use ww bread flour and ww pastry flour (I even grind my own…it’s fun!) Using the pastry flour will give you lighter, fluffier waffles (pastry flours have less gluten in them…so maybe if you make yeast waffles, you shouldn’t use them. I’ve never made waffles with yeast so I don’t know that).
I wish you the best as you try to eat and cook locally!
The Local Cook
How cool is that? (that it’s your mom’s recipe). Next time I’ll try the WW pastry flour and see how it goes! Thanks for stopping by.
over here we only have three types of WW flour; WW plain (all purpose), WW self-raising and WW strong flours for breads. The plain one is suitable for any use except yeast breads; including pastry and biscuits/cakes that use bicarbonate of soda as a rising agent.
Interestingly as a side note once I ran out of plain (all purpose) white flour and I needed to make a bechamel sauce for a savoury pie filling. I decided to chance it and use the wholemeal version, it did take longer for the sauce to blend together and thicken but the end result was almost identical yet was tastier and better than your traditional bechamel sauce, when I added cheese and my other filling ingredients the bran specks in the flour just looked like black pepper anyway. My kids were willing to eat sweetcorn and kidney beans in the filling which they wouldn’t normally do as they said the sauce was so delicious!