Baked right in, plump ripe blackberries are the perfect complement to these big fluffy waffles. Serve them with Driscoll’s own blackberry lavender syrup for the final word in decadent waffle perfection!
Prep Time:
5 minutes
Cook Time:
20 minutes
Serves:
12 waffles
Ingredients
1 1/2 Cups flour
1/3 Cup rolled oats
2 Teaspoons baking powder
1/4 Cup brown sugar
1/4 Tsp. salt
1 Tsp. ground cinnamon
2 eggs, at room temperature
1 1/3 Cups milk
1 Tsp. pure vanilla extract
1/4 Cup butter, melted
1 Package (6 ounces) Driscoll's Blackberries, chopped
Nonstick cooking spray, as needed
1
PLACE 1 1/2 cup flour into a medium mixing bowl.
2
ADD 1/3 cup oats, 2 teaspoons baking powder, 1/4 cup brown sugar, 1/4 teaspoon salt, and 1 teaspoon cinnamon.
3
WHISK to combine ingredients.
4
SET ASIDE dry ingredients.
5
CRACK 2 eggs into a medium bowl.
6
WHISK thoroughly.
7
ADD 1 1/3 cup milk, 1 teaspoon vanilla extract, and 1/4 cup melted butter.
8
WHISK again to combine ingredients.
9
POUR dry ingredients over wet ingredients.
10
STIR gently just until combined. Do not over mix.
11
FOLD half of chopped blackberries gently into batter and RESERVE remaining chopped blackberries for garnish.
12
SPRAY waffle iron lightly with cooking spray.
13
COOK waffle batter in batches according to waffle iron manufacturer's directions.
14
REPEAT until all batter has been used.
15
SERVE bento-box style with remaining chopped blackberries, yogurt, other favorite toppings of choice, and Driscoll’s Blackberry Lavender Syrup.
