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Rosewater blueberry waffles

When I first purchased my waffle maker, I thought to myself, “How many times am I really going to make waffles?” I figured I would be dusting off the waffle maker a couple months but knowing that I can have fresh waffles any time I wanted convinced me to make the purchase. It was probably the best $20 I ever spent. Since than, I have been able to experiment with different batters making red velvet waffles, waffle sandwiches and now overnight yeasted waffles. I’ve heard many positive comments about yeast waffles, about how light and fluffy they are. I finally gave them a try and gave it my own spin, adding rosewater and fresh blueberries to the mix. Rosewater blueberry waffles topped with Greek yogurt and maple syrup – a fancy breakfast that’s very easy to make!

rosewater blueberry waffles

rosewater blueberry waffles

rosewater blueberry waffles

Rosewater blueberry waffles
Yields 16 standard waffles or 8 Belgian waffles
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Total Time
24 hr
Total Time
24 hr
2799 calories
365 g
655 g
116 g
74 g
68 g
1419 g
3391 g
68 g
4 g
39 g
Nutrition Facts
Serving Size
1419g
Amount Per Serving
Calories 2799
Calories from Fat 1025
% Daily Value *
Total Fat 116g
179%
Saturated Fat 68g
342%
Trans Fat 4g
Polyunsaturated Fat 8g
Monounsaturated Fat 31g
Cholesterol 655mg
218%
Sodium 3391mg
141%
Total Carbohydrates 365g
122%
Dietary Fiber 17g
70%
Sugars 68g
Protein 74g
Vitamin A
88%
Vitamin C
29%
Calcium
74%
Iron
39%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Batter
  1. 1/2 cup warm water (100-110 degrees F)
  2. 1 tablespoon active-dry yeast
  3. 1/2 cup melted butter
  4. 2 cups milk
  5. 1 teaspoon salt
  6. 2 tablespoons sugar
  7. 3 cups all-purpose flour
  8. 2 tsp rosewater
Following day
  1. 2 eggs
  2. 1/2 teaspoon baking soda
  3. 6 ounces fresh blueberries
Instructions
  1. Prepare batter according to recipe. Add 1 tsp rosewater and mix to combine. Let sit overnight.
  2. The next day, beat the eggs and add to the batter with the baking soda. Stir in the blueberries. Cook in waffle maker until golden brown. Remove and repeat with remaining batter. Serve with dollop of Greek yogurt and maple syrup.
Adapted from The Kitchn
beta
calories
2799
fat
116g
protein
74g
carbs
365g
more
Adapted from The Kitchn
Cherry on my Sundae http://cherryonmysundae.com/

For complete recipe click here

 

**Helpful tips and common mistakes

Although this recipe requires you to make the batter the day before, you simply let it sit in the fridge overnight. There isn’t much extra work except a little planning beforehand; other than it, it’s very easy to put together. 

The first time I made this batter, I was surprised to see that it hadn’t risen as much as I had expected. The waffles ended up just regular waffles, nothing special. I realized that my yeast had not been activated properly because the water was too hot. On my second attempt, I made sure the water was between 100-110 degrees F to prevent it from killing the yeast. The batter ended up being a success! 

For the best results, I would recommend a Belgian waffle maker. The deep grooves in the Belgian waffle maker allow a crispier exterior with a chew factor. Mix fresh blueberries in the batter and a few drops of rosewater to make these overnight yeasted waffles extra special. You can also skip the blueberries and add only the rosewater, topping the waffles with fresh fruit. 

I absolutely loved the subtle rosewater flavor throughout the waffles. The floral addition combined with the pure maple syrup and fresh blueberries are a match made in heaven. In all honesty, I was worried if the combination of rosewater and blueberries would clash but it worked perfectly, neither one outshining the other. These waffles are great for freezing so time to make a big batch!

rosewater waffles

 

 

 

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Comments: 2

  1. Betsy @ Desserts Required 06/11/2014 at 12:32 am Reply

    You should have said, “A fancy GORGEOUS breakfast!”

    • cma0425 06/11/2014 at 3:01 pm Reply

      Thanks so much!

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