Ingredients
2cupsall-purpose flour
½tspBaking Soda
½tspsalt
1cupbuttermilk
½cupmilk
2tbspvegetable oil,or melted butter, cooled
2tbspapplesauce
2large eggs,separated
2tbspgranulated sugar
1½tbsplemon zest
2tbsplemon juice
⅓cupgranulated sugar,or more to taste if you want it sweeter
2tbspcornstarch
1cupcold water
2cupsfresh blueberries,frozen works too
1½tbsplemon juice
Preparation
Preheat Belgian waffle iron and butter if necessary. In a mixing bowl, whisk together flour, baking soda, and salt.
In a separate large mixing bowl, whisk together buttermilk, milk vegetable oil, applesauce, egg yolks, sugar, lemon zest, and lemon juice.
In a small mixing bowl, using an electric hand mixer, beat 2 egg whites until soft peaks form.
While whisking, slowly add flour mixture to buttermilk mixture and whisk just until combined. Using a rubber spatula, gently fold egg whites into batter just until combine.
Cook batter on waffle iron according to manufactures directions, until golden. Slowly lift the lid when removing the waffle from the iron so the waffle doesn’t split.
Serve warm with Blueberry Syrup, Vanilla Cream Syrup, Maple Syrup or butter, and powdered sugar.
Whisk together sugar and cornstarch in a medium saucepan. Stir in water, add blueberries and lemon juice. Cook mixture over medium-high heat, stirring frequently until mixture reaches a boil.
Once the mixture reaches a boil, reduce heat to medium-low and allow to gently boil for 1 minute, stirring constantly. Pour syrup into a blender, cover, and blend on low speed about 1 minute until well pureed.
Store in refrigerator up to one week.
