Weekends, or in this particular case, canceled classes, mean waffles. In college, waffles have been a saving grace for me, as they’re pretty simple and cheap to make, but offer a feeling of comfort, luxury, and overall hominess. For this recipe, I used Melissa Clark’s Easy Weekend Waffles recipe as a base to customize from.
Blueberry Almond Waffles
makes 4-5 waffles
3 Tbsp butter, melted
1 cup all-purpose flour
1/2 Tbsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup yogurt (plain or honey is fine, but I prefer Greek)
1/2 cup almond milk (milk is fine too, but almond milk makes them extra almond!)
1/2 tsp almond extract
1/2 cup blueberries
Preheat waffle iron (to medium heat if optional).
In a medium-large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate, smaller bowl, mix together yogurt, almond milk, eggs, melted butter, and almond extract.
Toss blueberries into the flour mixture so that they’re coated, then fold in the wet ingredients. This will keep the blueberries from clumping together or sinking in the batter.
Butter or spray your iron with nonstick cooking spray. Pour roughly a half cup of batter into the waffle iron and cook until golden and crisp.
These waffles freeze well, so if there are leftovers, just put in the toaster to reheat.
Top with maple syrup, blueberries, and sliced almonds if you wish!