Lemon-Buttermilk Waffles with Blueberry Butter

Waffles

1 package Carolyn's Farm Kitchen Pancake & Waffle Mix

1 1/3 c. buttermilk

1 Tbl. fresh lemon zest

3 Tbl. fresh lemon juice

Prepare and cook the mix according to package directions with the following adjustments:

- use the measured amount of buttermilk in place of milk

- add both the lemon zest and lemon juice to the wet ingredients before mixing the batter

Recipe Tips: Any style of waffle iron can be used though you may need to adjust the amount of batter per batch and the cook time.  Waffles can be made ahead, cooled on a rack, and frozen in Ziploc bags for convenient ‘toaster’ waffles.

WILD BLUEBERRY BUTTER

Ingredients:

1 cup (2 sticks) butter, at room temperature

1 tsp. fresh lemon zest

¼ c. confectioner’s sugar

½ c. wild blueberries (thawed & drained if frozen), plus ¼ cup additional berries

In a stand mixer or medium bowl with a hand mixer, combine the butter, lemon zest, and confectioner’s sugar.  Blend at first to incorporate then whip on medium speed until the mixture is light and fluffy.  Add

½ cup of the blueberries and whip until very well blended and whipped soft.  Fold in the remaining ¼ cup  berries by hand and transfer the butter to crocks or roll in parchment logs to store.  Note: butter can be stored in the refrigerator for 2 weeks or frozen for 9 months.

 

 

 


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