Blue Corn, Blueberry, and Buttermilk Waffles with Blueberry Maple Syrup

Tired of breakfast yet?  Me neither.  I mean...yes, waffles.  Again.  But they're a different beast altogether than the buttermilk waffles were.  Well, maybe not entirely different.  They are waffles and they also use buttermilk.  Hmmm.  What was my point?

My point was that I can't get enough breakfast food and these waffles are an awesome contribution to the breakfast, brunch...heck, dinner...table.  The waffles themselves are crisp on the outside and a bit chewy on the inside from the cornmeal.  The blueberries add the the "blue" I was hoping for with the blue cornmeal.  The thing is, they're actually not sweet.  There's just a touch of brown sugar in them, but not enough to make them seem like a sugary food.  No worries, though...once you pour on the hot maple syrup, they'll be plenty sweet enough to satisfy that urge that made you want waffles for breakfast...yet they won't overwhelm those who don't dig sweet first thing in the morning.

Blue Corn, Blueberry, and Buttermilk Waffles

makes ~6 waffles

¾ c. blue cornmeal

¾ c. all purpose flour

¼ tsp. baking powder

¼ tsp. baking soda

¼ tsp. fine sea salt

2 Tbs. brown sugar

1 c. buttermilk

2 egg, room temp.

¼ c. melted butter, cooled to room temp.

1 c. blueberries, fresh or frozen

Mix all of the dry ingredients together in a large bowl.  Whisk the buttermilk, eggs, and butter together in a separate bowl.  Gently fold the wet into the dry and then fold in the blueberries.

Preheat your waffle iron according to package directions and scoop batter (mine goes by ¼ cups).   Cook until golden and crispy outside and cooked all the way through. You could also make these in a belgian waffle maker.

These waffles are not sweet on their own and benefit from some good maple syrup and/or fresh fruit toppings such as blueberries, strawberries, or sliced bananas.  I made a simple Blueberry Maple syrup that I thought was perfect with them.

Blueberry Maple Syrup

Make as much as you need by doubling, tripling...or halving.  Just keep the syrup to blueberry ratio the same.

1 c. pure Maple Syrup

1 c. fresh or frozen blueberries

Combine in a small saucepan and bring to a boil.  Reduce heat to a simmer and cook for ~10-15 minutes.  Blueberries will soften and burst to turn the syrup a beautiful blue color and the time will allow the two to combine and let some of the water from the fruit to evaporate.  Should be the consistency of syrup again when ready to serve.

Although they'd no longer be meatless, these would be awesome with some cooked bacon crumbled into the batter, as well.

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*BSI: Buttermilk