Hy-Vee Recipes and Ideas

Directions

1. Step1

   Lightly grease and preheat a waffle baker according to manufacturer's directions.

2. Step2
   For blueberry syrup, in a small saucepan heat blueberry jam and maple syrup until warm.
3. Step3
   Separate eggs; place yolks in a medium bowl and whites in a small mixing bowl. Set aside.
4. Step4
   In a large bowl, stir together flour, malted milk powder, cornmeal, baking powder, poppy seeds, baking soda and salt. Make a well in the center of the flour mixture; set aside.
5. Step5
   In bowl with egg yolks, add buttermilk, yogurt, lemon zest and vanilla. Whisk mixture together to combine well; set aside.
6. Step6
   Beat egg whites with an electric mixer on medium to high until stiff peaks form (tips stand straight); set aside.
7. Step7
   Add egg yolk mixture all at once to the flour mixture. Stir just until moistened (batter will be slightly lumpy). Gently fold beaten whites evenly into mixture.
8. Step8

   Add batter to preheated waffle baker. Close lid quickly and bake according to manufacturer's directions until waffle is golden brown. When done, use a fork to lift waffle off grid; keep warm on a wire rack in a 200°F oven for up to 10 minutes. Repeat with remaining batter. Serve warm topped with blueberry syrup.

   Hyvee Culinary Expert Tip

   Extra waffles? Not a problem! Cool leftover waffles to room temperature and place in an airtight container or individual plastic bags for freezing. For a quick breakfast pop extra waffles in the toaster.

   Hy-Vee Test Kitchen