Belgian Waffles with Blueberry Sauce
by Editorial Staff
Recipe for making Belgian buckwheat waffles with blueberry, sugar and starch sauce.
Cook: 30 mins
Serving: 10
Ingredients
- Pack of dry yeast – 1 Piece (2 1/2 teaspoons)
- Sugar – 3 Tbsp. spoons
- Eggs – 2 Pieces (large)
- Soda – 1/2 Teaspoon
- Salt – 1/4 Teaspoon
- Vanilla extract – 1 Teaspoon
- Butter in Waffle Maker Spray – To taste
- Cinnamon – 1 Teaspoon
- Banana – 3 Pieces
- Water – To taste (blueberry sauce)
- Cornstarch – 1 Teaspoon (blueberry sauce)
Directions
- Pour yeast and 1 tablespoon of sugar into a bowl. Pour in 1/2 cup warm water. Stir and let stand until frothy, about 8 minutes.
- Add milk, butter, flour, and then beat until smooth. Cover the bowl with plastic wrap and let rise overnight at room temperature (for slightly sour waffles) or in the refrigerator (for sweet waffles).
- In the morning, preheat the oven to 93 degrees and place 6 plates on a baking sheet. Heat the waffle iron. Add eggs, baking soda, salt and vanilla extract to the dough, beat until smooth.
- Sprinkle the oil in the spray on the waffle iron. Pour 3/4-1 cup batter onto the hot waffle iron.
- Fry until the waffle is well browned, 4 to 5 minutes. Put the finished waffle on a plate on a baking sheet in the oven. Repeat with the rest of the test.
- Meanwhile, in a small bowl, combine the remaining 2 tablespoons of sugar and cinnamon.
- Heat blueberries in a saucepan over medium heat. Add sugar, some water and cornstarch.
- Cook, stirring occasionally, until the sauce thickens. It takes less than 10 minutes.
-
Drizzle blueberry sauce over waffles and serve with bananas, maple syrup, sugar and cinnamon and vanilla yogurt.
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