Well hello there!
I do apologize for my absence, but I have a good excuse. I’ve finished the manuscript for my cookbook! We hope to have the book available for pre-order November 1st, and to start shipping December 1st. Hooray!
This also means I’ll be able to focus on the blog again. To celebrate all this wonderful news, I thought I’d share a recipe that will be in the book. Who doesn’t like blueberry waffles?
These waffles are great, but I especially like making waffles because they freeze so well. Having a waffle just out of the iron is a wonderful experience, but for me, it’s equally as wonderful to be able to go from sleepy pillow-creased face to homemade waffle breakfast in less than five minutes, just by popping some frozen waffles in the toaster.
When I created this recipe I was out of maple syrup, so I concocted a lemon icing to go with the waffles. It’s a super tasty way to enjoy them, but you can never go wrong with maple syrup in my opinion.
Edited to add: These work as pancakes, too! Thanks for reminding me, Esme!
Fresh Blueberry Waffles with Lemon Icing
Makes 10 Waffles
2 Cups All Purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
3 Tbs Sugar
1 Container Blueberry Soy Yogurt (Scant 2/3 Cup)
1 1/3 Cup Soy Milk
5 Tbs Water
1/3 Cup Oil
1 Cup Fresh Blueberries (*see note about using frozen)
Spray Oil for the waffle iron
*If using frozen blueberries, keep them in the freezer until the last second. Reserve 1-2 Tbs of your dry mixture. When you’re ready to add the blueberries, take them out of the freezer, measure them and mix them with the reserved dry mixture. Then fold them into your mixed batter in NO MORE than three (3!!) folds. This will prevent your batter from turning a gray-purple color.
Preheat your waffle iron.
Mix all the dry ingredients together well with a whisk. In another bowl, whisk the wet ingredients together. Combine wet and dry, then gently fold in berries.
Spray your waffle iron with a little bit of oil and make a test waffle. In my waffle maker, 1/2 cup of batter is perfect for a single waffle, and they cook for 10 minutes. Follow the instructions or your preferred directions for your waffle maker. This recipe makes 10 waffles if each waffle uses 1/2 cup of batter.
Lemon Icing
1 Cup Powdered Sugar
1 tsp Lemon Juice
Zest of 1/2 Lemon
2-4 Tbs Soy Milk
Mix in a blender until smooth. You can do it without a blender if you feel like sifting your powdered sugar to make sure there are no lumps.
You should also come to the festival to get a copy of Isa and Terry’s new book, Veganomicon. I was a tester for this book, and it’s totally awesome. Everyone needs a copy of it. Last I checked, everyone includes you, so get your butt to the festival!