Ingredients
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
Directions
Blueberry-Orange Sauce
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Combine blueberries, juice, sugar and cornstarch in a small saucepan.
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Bring to a simmer over medium heat; boil 1 minute, stirring constantly. Remove from heat or keep warm until ready to serve.
Gingerbread Waffles
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Stir flour, sugar, baking powder, ginger, cinnamon, cloves and salt in a medium bowl until combined.
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Whisk in eggs, milk and butter until smooth. Stir in blueberries.
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Pour one cup batter onto center of a greased heated waffle maker.
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Bake about 5 minutes or until steaming stops. Remove carefully. Serve with warm blueberry-orange sauce.
Variation
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To make pancakes, follow recipe above and reduce milk to 1/4 cup.
Nutrition
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 |