Homemade Waffles with Blueberry Compote

Instructions

1. 1

   To make the blueberry compote, combine 2 cups fresh or frozen blueberries, ¼ cup granulated sugar, and 2 tablespoons fresh lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries burst and release their juices, about 5–7 minutes.

2. 2

   Stir in 1 teaspoon cornstarch mixed with 1 tablespoon water and cook for an additional 1–2 minutes until the compote thickens and becomes glossy. Remove from heat and let it cool slightly while you prepare the waffles.

3. 3

   In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt. In another bowl, whisk together 1¾ cups buttermilk, 2 large egg yolks, ½ cup melted unsalted butter, and 1 teaspoon vanilla extract until well combined.

4. 4

   Stir the wet ingredients into the dry ingredients until just combined. In a separate bowl, beat the 2 egg whites to stiff peaks and gently fold them into the batter in two additions, being careful not to deflate the mixture.

5. 5

   Preheat a waffle iron and coat it with cooking spray. Pour the batter into the waffle iron according to its capacity and cook until the steam subsides and the indicator signals that the waffles are done, about 4–5 minutes.

6. 6

   Serve the waffles topped with warm blueberry compote and a dollop of whipped cream.