- 2 eggs, seperated
- 1 1/2 cups milk
- 1/2 cup melted butter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 cup fresh or frozen blueberries, rinsed
In a small mixing bowl, beat egg whites until stiff; set aside. Beat egg yolks; add milk and melted butter. Sift dry ingredients together; add egg yolk mixture and mix until smooth and fold in blueberries. Gently fold in beaten egg whites. Bake in a hot waffle iron.
Makes about 6 blueberry waffles.
Cook's note:
- Through trial and error, I have discovered that it is best to wait to beat the egg whites til just before you add them.
- I have made a 3 times batch of the recipe and it made about 39 waffles.