Recipe: White Spot Buttermilk Waffles and Blueberry Compote – BC

Buttermilk and Blueberry Compote Made From Scratch

Part 1: Classic Fluffy Buttermilk Waffles

Yield: 4 servings

The ingredients

2 cups all-purpose flour

2 tablespoons of cornstarch

2 spoons of granulated sugar

2 spoons of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon fine salt

3 large eggs, divided

2 cups of buttermilk

6 tablespoons of unsalted butter, melted and cooled

1 teaspoon of vanilla extract

GUIDELINES

1. Preheat the iron: Preheat your waffle iron. Preheat your oven to 200°F (95°C) with a wire rack inside to keep the finished waffles cool.

2. Mix the dry ingredients: In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt.

3. Mix the wet ingredients: In another bowl, beat the egg yolks with the buttermilk, melted butter and vanilla until smooth.

4. Beat the egg whites: In a clean bowl, beat the reserved egg whites with an electric mixer until stiff peaks form, about 2–3 minutes.

5. Combine the batter: Pour the wet mixture into the dry ingredients and mix until just combined (a few lumps are fine – don’t overmix). Gently fold in the beaten egg whites until incorporated; white lines are fine.

6. Rest the dough: Let the dough rest for 5 minutes so that the yeast can activate and the flour hydrates.

7. Cook the waffles: Grease the iron with oil or butter. Pour enough batter to mostly cover the griddle, cover and cook until golden and crisp, about 4-5 minutes depending on your iron.

8. Keep warm and serve: Transfer the cooked waffles directly to the oven rack (not stacked) to stay cool while you cook the rest. Serve hot with butter and maple syrup.

Additional tips

● For more sharpness, letting the dough rest longer (up to 30 minutes) deepens the flavor.

● No buttermilk? Mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar and let it sit for 5 minutes.

● Leftover waffles freeze beautifully. Reheat directly from frozen in a toaster oven.

Part 2: Blueberry Compost

Yield: 4 servings

The ingredients

2 cups fresh or frozen blueberries

3 spoons of granulated sugar

1 lemon, grated with juice and peel

1 tablespoon Water

1 cinnamon stick

1 spoon of corn starch

1/4 teaspoon of salt

1 teaspoon vanilla extract (optional)

GUIDELINES

1. Prepare the broth: In a small bowl, mix water and cornstarch until smooth. Set aside.

2. Combine in saucepan: In a saucepan over medium heat, combine blueberries, sugar, lemon juice and zest, cinnamon and salt.

3. Boil the berries: Bring to a gentle simmer, stirring occasionally, until the berries begin to break down and release their juices, about 5 minutes.

4. Thicken: Stir in the cornstarch slurry and continue to boil, stirring, until the compote thickens enough to coat the back of a spoon, about 2 minutes.

5. Finish and serve: Remove from heat and stir in vanilla extract if using. Allow to cool slightly – the compote will continue to thicken as it cools. Serve warm or at room temperature.

Additional tips

● Frozen blueberries work great and don’t need to be thawed – just add a minute or two to the simmering time.

● For a thicker, sweeter compote, mash more berries as they cook.

● Store in the refrigerator for 3 days or in the freezer for up to 3 months.