Blueberry Yeasted Waffles

By norsegal8

The batter must be made 12 to 24 hours in advance. Low-fat or skim milk can be substituted for whole milk. We found that frozen wild blueberries—which are smaller—work best here. Larger blueberries release too much juice, which burns and becomes bitter when it comes in contact with the waffle iron. The frozen wild blueberry brands we prefer are Wyman’s, Cascadian Farms, and Whole Foods. We prefer the texture of the waffles made in a classic waffle iron, but a Belgian waffle iron will work, though it will make fewer waffles. The waffles are best served fresh from the iron but can be held in an oven until all of the batter is used. As you make the waffles, place them on a wire rack set above a baking sheet and place the baking sheet in a 200-degree oven. These waffles are quite rich, and you may not need to butter them before eating them. This recipe makes seven 7-inch round or four 9-inch square waffles.

Ingredients

• 1 3/4 cups whole milk (see note above)
• 8 tablespoons unsalted butter, cut into 8 pieces
• 2 cups unbleached all-purpose flour (10 ounces) plus an additional 2 teaspoons
• 1 tablespoon granulated sugar
• 1 teaspoon table salt
• 1 1/2 teaspoons instant yeast
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups frozen blueberry (small), see note above

Preparation

Step 1

1. Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Cool milk/butter mixture until warm to touch. Meanwhile, whisk 2 cups flour, sugar, salt, and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth. In small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to 24 hours.

2. Following manufacturer’s instructions, heat waffle iron; remove waffle batter from refrigerator when waffle iron is hot (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate). Toss blueberries with remaining 2 teaspoons flour in medium bowl until coated; gently fold berries into waffle batter using rubber spatula. Bake waffles according to manufacturer’s instructions (use about 1/2 cup for 7-inch round iron and about 1 cup for 9-inch square iron). Serve waffles immediately or hold in low-temperature oven (see note above).