Recipe by Elena Terry, executive chef at Wild Bearies Madison. All rights reserved.
Blueberry Blue Corn Waffles
Serves 6 people
INGREDIENTS
- 1 ½ C Unbleached Flour
- ½ C Finely Ground Blue Corn meal
- 1 T Baking Powder
- ½ t salt
- 2T maple sugar
- 2 eggs divided
- 1 ⅔ C Almond Milk
- ⅓ C sunflower oil
- 1 C Blueberries
- 1 C Pure Maple syrup
- 1 T Butter
DIRECTIONS
- Sift together dry ingredients
- In a small bowl, whisk egg yolks, almond milk and sunflower oil
- In stand mixer, whisk egg whites until stiff peaks form
- Add egg yolk mixture to dry ingredients and stir to combine
- Fold in egg whites
- Fold in half blueberries
- Drop by large spoonful onto hot waffle iron to evenly distribute batter
- Warm maple syrup in small saucepan, add butter and the remaining blueberries
- Pour maple syrup over warm waffles and serve
