Blue Corn Waffles with Lavender Cream and Fresh Blueberries

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

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