Whole wheat waffle mixture features frozen blueberries and quick cooking oats. Top with your favorite syrup or ship cream. Great waffle for breakfast or brunch.
- 1 Cup Frozen Blueberries (thawed, drain excess liquid)
- 1 and 1/2 Cups Reduced-Fat Milk
- 3/4 Cup All-Purpose Flour
- 1/2 Cup Quick-Cooking Oats
- 1/2 Cup Whole Wheat Flour
- 1 Large Egg (lightly beaten)
- 2 Tablespoons Vegetable Oil
- 3 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- With a generous coating of cooking spray heat the waffle iron to the preferred setting.
- Mix together the sifted flour, oats, baking powder and salt in a large bowl.
- Stir together the milk, vegetable oil and egg in a separate bowl.
- Stir the wet ingredients into dry ingredients until large lumps disappear.
- Do not over mix.
- Fold in the blueberries.
- Make the waffles according to your waffle irons instructions.
- Make them at approximately medium-high heat and it usually takes about 4 minutes until
- steam stops coming out of the machine and the waffles are golden brown.
According to the legend, the Liege waffle (from the city of Liege, eastern Belgium) was invented by a cook of the Prince-Bishop of Liege in the 18 Th century. The Prince-Bishop had asked for a pastry filled with big pieces of pearl sugar. The cook then tried to bake in a waffle maker, a brioche type pastry with pearl sugar blended in the dough. During baking, the smell of the vanilla delighted the Prince and this waffle recipe joined quickly the culinary traditions in Liege and took the Belgium kingdom by storm.
The Liege waffle is a waffle usually bought and eaten warm on the street. They are usually freshly made in small shops. They are smaller, sweeter and denser than “Belgian waffles” and have a caramelized sugar coating on the outside, giving them a lightly sweet flavour. Most are served plain, but some are vanilla or cinnamon flavoured, and can be served with toppings like fruits, creams, and chocolate.