Waffles with Blueberry Syrup

Waffles with Blueberry Syrup
By Janell Vezzani

2 C flour

3 T baking powder

2 T sugar

1 tsp. salt

2 eggs, separated

1 ½ – 1 ¾ c soymilk, rice milk OR almond milk

6 T melted shortening or dairy-free margarine

1 tsp. salt

Mix and sift dry ingredients. Add egg yolks, soymilk, and shortening. Beat thoroughly. Fold in stiffly beaten egg whites. Cook in waffle iron and top with topping of choice.

Blueberry Syrup

By Juventa Vezzani

1 c blueberries (frozen or fresh)

1/2 c sugar

1/2 c water

1 T cornstarch

In a medium saucepan, mix together sugar and cornstarch. Slowly add water, stirring constantly to avoid lumps. Add blueberries and bring to a boil. Cook until desired thickness is reached. Serve over waffles or pancakes. Makes about 1 cup of syrup.

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