Waffles with Simple Blueberry Compote

Waffles with blueberry compote is one of my houses favourite weekend breakfasts. The compote is somewhere between a soft set jam and a compote but works so well with the waffles and what is also great about it is you can use frozen berries so you can make it anytime without a trip to the shops for fresh berries. If blueberries aren't your thing serve with any other fresh fruit of your choosing or perhaps with crispy bacon and eggs. Should I be lucky enough to have any waffles leftover I use them for dessert. I pop them into the toaster until warmed up and serve with vanilla ice cream and if I have blueberry compote left, I warm that and pour over the waffles or make a quick salted caramel to pour over them.

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% Daily Values based on a 2,000 calorie diet

Step 1

Add the blueberries and maple syrup to a small saucepan and place over a low heat. Let the berries bubble away in the syrup for 5 minutes until they begin to pop, and it thickens a little. Pour into a serving jug and set aside to cool while you make the waffles.

Step 2

In a large bowl or batter jug, combine the dry ingredients flour, baking powder, salt and sugar. Make a well in the centre and add the wet ingredients milk, eggs, vanilla extract and melted butter. Whisk together until a lump free batter is achieved. Set aside while you prepare the waffle iron.

Step 3

Heat your waffle iron according to instructions. You may also need to grease it as well. Add a small ladle of batter to the hot iron and quickly seal it closed. I have a non stick iron that I heat on the hob and find the waffles need 2 minutes on each side. I have found with electric irons they take 4 - 5 minutes. When golden brown gently ease the waffles out onto a plate and continue the process until all the waffles batter is gone. Serve immediately with the still warm blueberry compote.

Step 4

Makes 8 waffles

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