I’m going back to my YA roots. Next to Harry Potter, Percy Jackson is my most-read series. He probably gets up there into the teens and twenties. Whenever I want an easy, engaging, hilarious read, I go back to Percy 🙂
Percy’s mama, one of the best moms in literature as far as I’m concerned, likes to make blue food as a way to rebel against her terrible, horrible, no good, very bad husband, Smelly Gabe.
I TRIED to make blue waffles, you guys. But my waffle maker is ancient and made the waffle so crispy that you couldn’t see the blue-ness. Is this how all waffle makers are? I don’t know because I am a pancake girl. *gasp*
Anyway, if you peek really close, you can see a bluey green tinge at the edges of my waffle.
But let’s talk about the success! Which is: freaking delicious blueberry pie sauce stirred up with lemon chantilly cream.
So these are kind of…blueberry pie waffles? Yes!
Blue(ish) Waffles with Blueberry Pie Sauce and Lemon Chantilly Cream
Makes 6-8 waffles
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 large eggs, separated
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/3 cup granulated sugar
- 1 3/4 cups buttermilk
- 1 tsp pure vanilla extract
- blue food dye, to taste? sight? Use until you get your desired blue-ness 😉
Blueberry Pie Sauce
- 2 cups fresh or frozen blueberries
- 1/3 cup water
- 1/4-1/3 cup sugar (to taste–depends on how sweet your bloobs are)
- 2 tbs lemon juice
- 1 tablespoon lemon zest
- 2 heaping tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 1/2 tbs cornstarch dissolved in 2 tbs water
Lemon Chantilly Cream
- 1 cup heavy whipping cream
- 2 tbs sugar
- 1-2 tbs fresh lemon juice*
- Mix up your waffles. Follow this link to my favorite baking site ever for instructions. All hail Sally’s Baking Addiction! Note she says that if you need to you can keep the waffles warm in an oven.
- While the waffles are cooking (depending on your ability to multitask in the kitchen without running around like a headless chicken), start the blueberry sauce. Mix all ingredients except cornstarch/water mixture. Bring to a boil, then lower heat to simmer.
- Stir in the cornstarch/water mixture and continue to simmer until the blueberry pie sauce has thickened. Remove from heat and cover to keep warm.
- Make the chantilly cream! Combine heavy whipping cream and sugar and beat with a mixer fitted with a whisk attachment. When soft peaks start to form (around the 4 or 5 minute mark), add in lemon juice to taste and beat just to incorporate. (If you already know how much lemon juice you want, just add it at the beginning!)
*Some recipes use lemon zest. But I used up all my zesting energy on the blueberry pie sauce, so when it came to the cream I was like nah and I just dumped a bunch of lemon juice in. It was delish. But if you want pretty flecks of lemon zest in your cream, add ~1 tbs zest.