Stack of gingerbread waffles with blueberry orange sauce

Description

If you use a very small saucepan, about 1-quart size, for one blueberry package, the sauce will thicken without overcooking. Serve waffles hot from the iron, or lay on a rack over a baking sheet and place in a 200°F oven while preparing remaining waffles.

Blueberry-Orange Sauce
  • 1 Package (6 ounces) Driscoll's Blueberries
  • 1/2 Cup orange juice
  • 1 Tbsp. sugar
  • 2 Teaspoons cornstarch
Gingerbread Waffles
  • 1 Cup all-purpose flour
  • 1/4 Cup packed light brown sugar
  • 1 Tsp. baking powder
  • 1/2 Tsp. ground ginger
  • 1/2 Tsp. ground cinnamon
  • 1/4 Tsp. ground cloves
  • 1/4 Tsp. salt
  • 1/3 Cup milk
  • 2 Tablespoons butter, melted
  • 1 Package (6 ounces) Driscoll's Blueberries
  • 2 large eggs
Blueberry-Orange Sauce
  1. Combine blueberries, juice, sugar and cornstarch in a small saucepan.
  2. Bring to a simmer over medium heat; boil 1 minute, stirring constantly. Remove from heat or keep warm until ready to serve.
Gingerbread Waffles
  1. Stir flour, sugar, baking powder, ginger, cinnamon, cloves and salt in a medium bowl until combined.
  2. Whisk in eggs, milk and butter until smooth. Stir in blueberries.
  3. Pour one cup batter onto center of a greased heated waffle maker.
  4. Bake about 5 minutes or until steaming stops. Remove carefully. Serve with warm blueberry-orange sauce.
Variation
  1. To make pancakes, follow recipe above and reduce milk to 1/4 cup.
Calories 189
Total Fat 4.48 g
Saturated Fat 2.3 g
Cholesterol 61.01 mg
Sodium 132 mg
Total Carbohydrates 34.8 g
Dietary Fiber 1.06 g
Protein 3.8 g