Lemon and blueberry are two of my favorite food pairs, and this light, Lemon Belgian Waffles with Blueberry Syrup are absolutely perfect! Belgian waffles differs from American waffles in that they are lighter and crispier and they also have larger pockets, deeper iron. It allows for more toppings, and so they are my go to when I crave a waffle.
These waffles call for a little sour cream, so they are rich and delicious. They also require the eggs to be separated and the whites whipped into stiff peaks, which I believe is the secret to their light, crispy texture. It may be an extra step or two, but it is soooooo worth it!
Start first with making the quick, blueberry syrup. It's as easy as adding water, sugar, lemon juice and fresh blueberries into a saucepan and bringing to a slow boil. a little cornstarch is also added as a thickening agent. The mixture thickens up a it and then an immersion blender or full blender can be used to puree the mix. I ran mine through a fine, mesh strainer because I am not a fan of skins and seeps in my syrup, but feel free to keep them if you prefer. At this point, the warm syrup can be set aside - it's time for waffles!
The waffles include what you'd imagine they'd include - flour, sugar, milk, eggs, vanilla.... there's a bit of lemon zest and lemon juice added to make them lemon, but if you're not in a lemon mood, feel free to leave it out. The recipe makes a beautiful vanilla flavored waffle without them.
It's important to separate the eggs into yolks and whites, and the whites need to be whipped until stiff peaks form. This is easiest with a hand mixer, but feel free to use whatever you like.
The wet ingredients get mixed, the dry ingredients get mixed, and then they get blended together. The last step is to take the whipped egg whites and gently fold them in. Don't over mix - doing so will break the egg whites back down into a liquid and you will lose the light, fluffy part of the waffle and it will not crisp like we want.
A waffle iron is a must for this recipe and it's a great ide to get it warmed up before you start mixing the waffle batter because the hotter the iron, the better.
Feel free to double the batter recipe and make twice the waffles while the iron is hot. They can easily be frozen and popped into your toaster another day for a super fast breakfast or warm them up after dinner the same day and top with ice cream, chocolate sauce and whipped cream for dessert. Leftover waffles are amazing!
So, with the iron hot, it's time to pour on the batter and get your waffles cooking. You will have specific directions based on your waffle iron and its features, but for me, I always hit the iron with a quick spray of high heat cooking spray, I use about a 1/2 cup of batter per waffle and cook for 8-10 minutes. I know my waffle is done when it stops emitting steam out of the iron. A quick peek will also show you if it's a beautiful golden brown or if it needs another minute.
I remove the from the iron, place onto serving dishes and top with butter, syrup and whipped cream.
Yum! They really are a fantastic meal!
So, don't wait - make these Lemon Belgian Waffles with Blueberry Syrup soon! Everyone will love them; the are very easy and absolutely delicious!
Yummy!!!