I had a recipe that piqued my curiosity—Blender Cornmeal Blueberry Waffles—that I borrowed last year from Quick Cooking magazine but never had prepared. Waffle batter from a blender—what difference would that make? I soon found out. Into the blender canister went all the batter ingredients, including cornmeal (which brought that extra touch of fiber). After the blending some plump blueberries were folded in and the mixture poured onto the griddle.
I've never tasted such a smooth, tender waffle—crispy on the outside, light and fluffy in its interior. Blueberries added color and health. Prepared with all the substitutions and served with sugar-free syrup, it provided a guilt-free breakfast. Plus it gave our special guest—our once-little girl who became a lovely, grown girl—a taste of Mom’s cooking and some special pampering before she had to run home as responsibilities called there.
Blender Cornmeal Blueberry Waffles
1 egg (or egg substitiute)
3/4 cups fat-free milk
1/4 cup canola oil
1 cup all-purpose flour
1 teaspoon vanilla
2 Tablespoons cornmeal
2 teaspoon baking powder
2 teaspoons sugar (or sugar substitute)
1/4 teaspoon salt (or salt substitute)
3/4 to 1 cup blueberries
Preheat waffle maker. Blend all in blender until just mixed. Fold in blueberries (do not blend in blender but fold in gently). Pour 3/4 cup batter onto griddle. Bake. Serve with sugar-free syrup. Makes 3 servings.