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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 597
  • Calories from fat: 53%
  • Protein: 12g
  • Fat: 35g
  • Saturated fat: 20g
  • Carbohydrate: 62g
  • Fiber: 4g
  • Sodium: 660mg
  • Cholesterol: 213mg

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. 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. 2. Cook in a waffle iron according to manufacturer's directions. Serve hot with lavender cream (recipe follows) and fresh blueberries.
  3. 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.
  4. Note: Nutritional analysis is per serving.
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