Lemon waffles with blueberry compote: America's Best Breakfasts
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
For the lemon curd
  • 1 14oz can sweetened condensed milk
  • ½ cup sour cream
  • 6 large egg yolks
  • ¼ tsp kosher salt
  • ¾ cup fresh lemon juice
For the blueberry compote
  • ½-3/4 cup sugar
  • 3 cups fresh blueberry
  • juice and grated zest of 1 lemon
For the lemon waffles
  • 1¾ cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • pinch salt
  • 1½ cups buttermilk
  • 1 tbsp sugar
  • 1 tbsp honey
  • 1 egg
  • 1 tsp vanilla
  • 4 tbsp melted unsalted butter, cooled
  • juice and zest of ½ lemon
Instructions
For the lemon curd
  1. Preheat oven to 325 F.
  2. Whisk together the condensed milk, sour cream, egg yolks, and salt for 1 minute. Whisk in the lemon juice until incorporated.
  3. Pour mixture into a 10 inch pie pan and bake the curd till thickened 12 minutes. Cool completely on a wire rack.
  4. Press through sieve, into a bowl and cover with plastic wrap. Refrigerate until chilled, at least 2 hours.
For the compote:
  1. In a saucepan, bring the sugar and ⅓ cup water to a boil, reduce heat and simmer till the syrup is slightly thickened, about a minute.
  2. Add in the blueberries, simmer, stirring occasionally, about 3-4 minutes.
  3. Remove from heat, add in the juice and zest.
For the waffles
  1. Sift the dry ingredients in a bowl.
  2. Beat the buttermilk, sugar, honey, eggs and vanilla until blended for 1 minute. Add the butter, lemon juice, zest and beat for another minute.
  3. Fold in the dry ingredients, and mix until just incorporated, about 30 seconds.
  4. Preheat your waffle iron, grease it and pour ½cup to 1 cup batter, spreading to evenly distribute it. Cook until golden brown.
  5. Serve hot with blueberry compote, honeyed whipped cream, and lemon curd.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/06/05/lemon-waffles-blueberry-compote-americas-best-breakfasts/