I have been making scratch buttermilk pancakes and waffles for years. But, when our son brought us blue corn pancake and waffle mix from a recent trip to Santa Fe, we thought that fresh blueberries and pine nuts would be a perfect complement. It was!
- 1 c flour
- 1 c blue corn pancake/waffle mix (or 1/2 c blue cornmeal to 1 1/2 cup flour)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp baking powder
- 1 -1/2 Tbsp sugar
- 3 beaten eggs
- 2 c buttermilk
- 2 Tbsp melted butter
- 1 c fresh blueberries
- 1 c toasted pine nuts (piñones)
Preheat waffle iron.
Combine dry ingredients. Add buttermilk, beaten eggs and melted butter. Mix lightly with mixing spoon (batter will be lumpy). Gently fold in blueberries and pine nuts.
Waffle iron should be completely heated. Pour about 1/2 cup batter into each square. Our waffles took about 12 minutes to bake. Every waffle iron varies in heat and cooking time. This batter makes approximately 12 squares. Since HB and I are empty nesters, we froze the leftover waffles for another day.
Reserve about 1/2 cup blueberries and pine nuts to top waffles, if desired.
Serve with warm syrup and enjoy! As always, I welcome any comments or questions.