Blue Corn Waffles with Lavender Cream and Fresh Blueberries

Blue Corn Waffles with Lavender Cream and Fresh Blueberries Recipe
Ngoc Minh Ngo
We love the contrast of crunchy cornmeal, tart berries, and smooth lavender cream in these waffles, a version of the ones on the ever-changing brunch menu at the Lark Creek Inn in Larkspur, CA. Prep and Cook Time: 40 minutes.

Yield:

Makes 4 servings

Recipe from

Sunset

Nutritional Information

Calories 597
Caloriesfromfat 53 %
Protein 12 g
Fat 35 g
Satfat 20 g
Carbohydrate 62 g
Fiber 4 g
Sodium 660 mg
Cholesterol 213 mg

Ingredients

3/4 cup blue or yellow cornmeal
3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons sugar
2 large eggs
1 cup buttermilk
3 tablespoons melted butter
Blueberries

Preparation

1. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. Whisk in the eggs and buttermilk until well blended, then stir in the butter.

2. Cook in a waffle iron according to manufacturer's directions. Serve hot with lavender cream (recipe follows) and fresh blueberries.

Lavender cream. Cook 1/4 cup heavy whipping cream and a scant 1/4 teaspoon dried culinary lavender in a small saucepan over medium heat until hot but not boiling. Cool completely, then strain. Stir in another 3/4 cup heavy whipping cream and 1 tablespoon sugar, then whip to soft peaks. Cover and refrigerate until ready to serve.

Note: Nutritional analysis is per serving.

Note:

May 2006
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