Blueberry sour cream waffles with maple glaze from Joy the Baker Over Easy: Sweet and Savory Recipes for Leisurely Days (page 104) by Joy Wilson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Shakshuka with feta and parsley

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on August 06, 2017

    In an attempt to make these healthier and use up the dairy products I had, I made the following changes: used half all-purpose flour, half white whole wheat flour; used a mixture of sour cream, lowfat yogurt, and buttermilk for the dairy. One quibble about the instructions: I used approximately 1/3 cup batter for each waffle and still did not get whole round waffles, and my waffle iron isn't that big, so using 1/4 cup portions as the recipe states is unlikely to yield whole round waffles as the picture shows. At any rate, I got 8 not-completely-round waffles. I only made half the glaze, which was plenty for all the waffles. We just drizzled the glaze on top, rather than dipping the waffles. I thought the glaze lacked enough maple flavor, so I added some maple extract. We ate some of them with regular maple syrup and couldn't decide which way we preferred. My son declared these the best waffles ever, so I am pretty sure I need to make these again.

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