Waffles were the order of the day and there was just something about the idea of lemon curd waffles with blueberries that sounded perfect. So, I had to try them and I was glad I did. They were delicious!!!
Here it is; my notes are in italics:
Lemon Curd Waffles with Blueberry “Syrup”
adapted from “Best-Ever Easy Waffles” in Where’s Mom Now That I Need Her
1 C gluten-free flour – We have used both Danells Signature Blend and Wholesome Chow with great results.
1 tsp baking powder
1/4 tsp salt – omit if using Wholesome Chow
1/4 tsp baking soda – omit if using Wholesome Chow
2 tsp sugar
3/4 c rice milk – any milk you have on hand will do
1/4 c lemon curd
2 tsp white vinegar
1 egg, beaten
2 Tbsp butter, melted
In a medium-large bowl sift together flour, baking powder, salt, and baking soda. Set aside.
In a small-medium bowl mix together egg, milk, sugar, curd, vinegar and butter.
Add wet ingredients into dry and whisk until thoroughly combined. The batter will be really runny, but don’t fret! Let the batter sit while the waffle iron warms. The batter will thicken as it sits.
Turn on greased waffle iron. Pour batter into iron – we use a little more than a 1/4 cup in each waffle section , “bake” and enjoy!
1 cup frozen blueberries, gently rinsed to remove frost – fresh blueberries would great too
1/2-1 cup water
1 tbsp honey
In a small sauce pan, place berries and water. Bring the water and berries to a boil, add honey. Reduce heat to medium-low, stir until honey dissolves. Continue to watch the berries, stirring occasionally. Add a small amount of water as need, so the berries do not burn. Once the berries start to pop, cook for another minute, and remove. If using fresh berries, the syrup will cook faster.
Pour over warm waffles.