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Categories:
buttermilk milk coconut oil eggs vanilla lemon all-purpose whole wheat flour cornstarch baking powder light brown sugar kosher salt frozen blueberries maple syrup
Viewed: 20 - Published at: 3 years agoIngredients
- 1 cup Buttermilk
- 3/4 cups Whole Milk
- 1/2 cups Coconut Oil, Melted
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1 whole Meyer Lemon, Zest And Juice, Divided (Regular Lemon Can Be Substituted If Meyer Lemons Aren't In Season)
- 1 cup All-purpose Flour
- 1 cup Whole Wheat Flour
- 3 Tablespoons Cornstarch
- 1 Tablespoon Baking Powder
- 2 Tablespoons Light Brown Sugar
- 1/2 teaspoons Kosher Salt
- 1-1/2 cup Frozen Blueberries, Slightly Thawed (plus Extra For Garnish)
- Real Maple Syrup And Confectioner's Sugar (for Garnish)
Method
- Preheat your waffle iron according to manufacturer's instructions.
- In a large bowl, whisk together the buttermilk, whole milk, melted coconut oil, eggs, vanilla extract and juice from the Meyer lemon. Set aside.
- In another bowl, whisk together the flours, cornstarch, baking powder, brown sugar, salt, and zest from the Meyer lemon. Add the dry ingredients to the wet and fold the ingredients together until just moistened. Fold in the blueberries.
- Grease your waffle iron, and add about 1/2 cup to 2/3 cup of the waffle batter depending on the size of your iron. Cook until done to your liking. Remove the cooked waffle to a plate and then repeat for the rest of your batter. Don't forget to grease your waffle iron each time you make a waffle.
- Garnish the waffles with thawed blueberries, maple syrup and confectioners' sugar. Enjoy!
