Gingerbread Waffles with Blueberry-Orange Sauce

Prep Time:15 minutes

Cook Time:15 minutes

Servings:8

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.

Ingredients

Blueberry-Orange Sauce

1 package (6 ounces) Driscoll's Blueberries
1/2 cups orange juice
1 tablespoon sugar
2 teaspoons cornstarch

Gingerbread Waffles

1 cup all-purpose flour
1/4 cups packed light brown sugar
1 teaspoon baking powder
1/2 teaspoons ground ginger
1/2 teaspoons ground cinnamon
1/4 teaspoons ground cloves
1/4 teaspoons salt
2 large eggs
1/3 cups milk
2 tablespoons butter, melted
1 package (6 ounces) Driscoll's Blueberries

Directions
Nutrition
Reviews

Blueberry-Orange Sauce

Combine blueberries, juice, sugar and cornstarch in a small saucepan.
Bring to a simmer over medium heat; boil 1 minute, stirring constantly. Remove from heat or keep warm until ready to serve.

Gingerbread Waffles

Stir flour, sugar, baking powder, ginger, cinnamon, cloves and salt in a medium bowl until combined.
Whisk in eggs, milk and butter until smooth. Stir in blueberries.
Pour one cup batter onto center of a greased heated waffle maker.
Bake about 5 minutes or until steaming stops. Remove carefully. Serve with warm blueberry-orange sauce.