Hi! So I promised you ice cream, and it's coming (really! it is!), but first I wanted to share this yummy waffle-homemade jam combo because you may just be looking for something special to make for brunch this weekend. The waffles, though buttery and decadent, are made with mostly whole-grain flour and other good stuff, so they're practically health food ;)
Plus, blueberries are so abundant and beautiful right now! If you're intimidated by the idea of homemade jam, don't be -- this is a refrigerator jam, so you won't have to fuss about with sterilized jars, and you don't need anything fancy like jarred pectin. You can make this whole lovely breakfast with stuff you probably already have in your fridge and pantry.
6 Tbsp. unsalted butter
1 1/2 cups whole-wheat flour (whole-wheat pastry flour, if you have it)
1/2 cup all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 3/4 cups plain yogurt (not nonfat)
1/4 cup milk (not nonfat - are you sensing a trend?)
2 large eggs
1. Preheat oven to 200ºF. Melt butter in a small saucepan over medium-low heat. Once it melts it will begin to foam, then the foam will subside. Swirl the pan often so the butter cooks evenly, and watch it carefully. It will begin to turn golden, then browner. When it's a deep brown and emits a nutty aroma, immediately transfer it to a bowl to cool. If there's sediment at the bottom of the pan, try to leave it in the pan.
2. Combine flours, baking powder, baking powder, baking soda and salt in a large bowl, whisking well. In a separate bowl, whisk yogurt, milk, eggs and cooled butter. Fold yogurt mixture into flour mixture until just combined; do not over mix.
3. Preheat a waffle iron. When hot, mist it lightly with cooking spray. Use 1/3 to 1/2 cup batter per waffle. Cook waffles according to waffle iron instructions until golden brown and crisp. Keep waffles warm in a plate in the oven while cooking remaining waffles. Serve warm with maple syrup or jam.
Refrigerator Blueberry-Lemon Jam
Makes about 1/2 cups
2 cups blueberries
3/4 cup sugar (add up to 1/4 cup more if berries are tart)
Juice and finely grated zest of 1/2 large lemon
Pinch of salt
Carefully pick over berries, removing any stems and green berries. Place all ingredients in a large saucepan over medium-high heat. Cook, stirring often, until boiling. Lower heat to medium and continue boiling until berries have largely broken down and mixture has begun to gel (remove a small bit to a plate and cool -- jam will firm up and have jelly texture), about 20 to 25 minutes. Transfer to a bowl and let cool, then cover (or tansfer to jars and cover) and refrigerate.