Ingredients
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1 lb frozen blueberries, thawed and undrained
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6 tablespoons apple juice
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1/2 cup sugar
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1 tablespoon cornstarch
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1 tablespoon fresh lemon juice
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6 tablespoons sugar
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2 tablespoons poppy seeds
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1 1/2 teaspoons baking powder
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1 teaspoon baking soda
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1/4 teaspoon salt
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3 large eggs
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1 1/4 cups buttermilk
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1 1/2 cups all-purpose flour
Instructions
- For Blueberry Sauce:Bring blueberries, 1/2 cup apple juice and sugar to boil in a heavy medium saucepan.
- Simmer over medium heat until reduced to 2 cups, about 15 minutes.
- Dissolve 1 tablespoon cornstarch into remaining 2 tablespoons apple juice and add to blueberry mixture.
- Add lemon juice.
- Bring to a boil, stirring constantly; simmer until thick, about 1 minute.
- Cool slightly.
- For Waffles: Whisk first 6 ingredients in large bowl to blend.
- Whisk eggs, buttermik, melted butter and lemon peel in small bowl to blend.
- Add buttermilk mixture to flour mixture all at once and whisk until just blended.
- Let stand for about 15 minutes.
- Preheat waffle iron according to manufacture's instructions.
- Spoon batter onto waffle iron.
- Cover and cook until golden and cooked through, about 7 minutes.
- (Time will vary depending on waffle iron.) Repeat with remaining batter.
- Serve immediately with warm blueberry sauce.