Lemon waffles with blueberry compote: America's Best Breakfasts
Total time
- 1 14oz can sweetened condensed milk
- ½ cup sour cream
- 6 large egg yolks
- ¼ tsp kosher salt
- ¾ cup fresh lemon juice
- ½-3/4 cup sugar
- 3 cups fresh blueberry
- juice and grated zest of 1 lemon
- 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
- Preheat oven to 325 F.
- Whisk together the condensed milk, sour cream, egg yolks, and salt for 1 minute. Whisk in the lemon juice until incorporated.
- Pour mixture into a 10 inch pie pan and bake the curd till thickened 12 minutes. Cool completely on a wire rack.
- Press through sieve, into a bowl and cover with plastic wrap. Refrigerate until chilled, at least 2 hours.
- 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.
- Add in the blueberries, simmer, stirring occasionally, about 3-4 minutes.
- Remove from heat, add in the juice and zest.
- Sift the dry ingredients in a bowl.
- Beat the buttermilk, sugar, honey, eggs and vanilla until blended for 1 minute. Add the butter, lemon juice, zest and beat for another minute.
- Fold in the dry ingredients, and mix until just incorporated, about 30 seconds.
- Preheat your waffle iron, grease it and pour ½cup to 1 cup batter, spreading to evenly distribute it. Cook until golden brown.
- 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/
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