Gingerbread Waffles with Blueberry-Orange Sauce
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.
Prep Time:
15 minutes
Cook Time:
15 minutes
Serves:
8
Perfect for:
Breakfast in Bed
Mothers Day
Ingredients
- 1 Package (6 ounces) Driscoll's Blueberries
- 1/2 Cup orange juice
- 1 Tbsp. sugar
- 2 Teaspoons cornstarch
- 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
Directions
- 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.
- 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.
- To make pancakes, follow recipe above and reduce milk to 1/4 cup.
