FRESH BLUEBERRY-BLUE CORNMEAL WAFFLES; RECIPES AND INFO

These are both being featured on my pre-Valentine's Day Menu being delivered on Thursday Feb 13th.
I am using fresh berries and to help keep them from bursting as they are being mixed into the batters I am drying them in my dehydrator for several hours, this also helps make them sweeter, and intensifies their flavors.
Always wash berries ( except raspberries) just before using.
If you have no dehydrator, wash well and drain and place on a cookie sheet lined with paper ( they will stain cloth towels), and for the strawberries I cut them in half and leave the blueberries whole.
Place in the top shelf of a gas oven, and dry with the door ajar just on pilot light overnight.
Check next day and maybe leave them for another 12 hours on pilot light.

They are not being completely dried like raisins, just a little.

yes these have been dried for 7 hours!

The blue cornmeal-blueberry waffles Recipe #1
..this is using the Slapper recipe on this blog, substituting blue cornmeal


2 cups cornmeal

boiling water


1/2 tsp salt
2 tbsp melted butter
2 large eggs beaten
1 cup milk (nut milk is fine)
1 1/2 cups whole wheat flour
3tsp baking powder

2 cups fresh berries

The day before....place the cornmeal & salt in a bowl and add enough boiling water, to make a soft cornmeal mush (not wet)..all the corn has to be hydrated, but not runny.
Leave overnight then next day prepare the batter.

Beat the eggs, milk and melted butter and gradually add the cornmeal mush, whisking well.
Add the baking powder to the flour and slowly add..continue beating until all is incorporated..adding more milk as needed to produce a thick batter.

  Add 3/4 cup blueberries or strawberries ( & etc.). and gently fold in. Use another 1/2 cup blueberries as topping on the waffles as they cook.
Use the the other 3/4 cup berries for garnish, or blend into preserves/honey and use in place of syrup on the waffles.

Make as waffles in a hot greased waffle pan or as pancakes in lightly oiled skillet or griddle...flip when golden .
Serve hot with maple syrup

  These can be frozen, between waxed paper and then popped in toaster to reheat and color more.



Cornmeal Waffles recipe #2

1 cup cornmeal
1 cup whole wheat flour
1tbsp brown sugar
1tsp baking powder
1 1/2 cups milk
2 large eggs separated
1 tsp baking soda
3 tbsp melted butter
1/2 tsp salt
1 cup fresh blueberries /raspberries/strawberries & etc.

In a medium bowl mix all the dry( except the sugar) together well.
In a smaller bowl, whisk the egg yolks,sugar, butter and milk then add this mix to the dry and continue whisking to incorporate.
in another medium bowl whisk the egg whites to stiff peaks, and fold into the batter.
Gently add 1/3+ cup of batter per waffle mold and cook as directed by manufacturer 2-3 mins
Once they are golden brown and not sticking to the iron, remove and keep warm in a 200f oven on a wire rack to keep crisp or serve immediately.
These may also be made as pancakes and can be frozen and used in previous recipe