To “waffle” means to vacillate. It makes no sense because when it comes to waffles, you should never vacillate–you want them. The indentations across them ensure a lot of surface area, giving you a much higher delightfully-browned outside to cake-y inside then you get with, say, pancakes. They also can’t be beat as a maple syrup delivery system.
With whole-grain cred, and just a tinge of tang to offset the sweetness of the blueberries and maple syrup, waffles don’t get much better than this batch we made last weekend. We like to use wild blueberries because they are small enough to keep a blueberry shape even in a waffle and can have a pretty intense flavor, too, but if you prefer the other kind, go for it. When you break out the waffle iron, it’s hard to go wrong.
Blueberry Sour Cream Waffles (adapted from The Art of Simple Food by Alice Waters)
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup whole milk
8 tablespoons butter melted and cooled
1 cup blueberries (I prefer the smaller, wild variety)
Preheat your waffle iron on medium-high heat.
In a large bowl, combine the flours, baking powder, baking soda, and salt. In a smaller bowl, whisk together the milk and sour cream, and then whisk in the eggs. Pour the wet ingredients into the dry, and stir just until combined. Fold in the butter, and then the blueberries, stirring minimally.
Pour 1/4 cup of batter per waffle onto the iron and cook until the waffles are a light golden brown. Keep cooked waffles warm on a platter in the oven.
Serve waffles with maple syrup and a dollop of sour cream, or a dusting of powdered sugar.