Better than IHop, this fresh blackberry syrup poured onto crispy Belgium waffles will be the best breakfast you have had all year!
When life presents you with juicy plump blackberries that are so large that they take at least two bites to finish, you have to make something to preserve their glory.
After eating an unimaginable amount, I decided that these beauties needed to be turned into a delicious jam and syrup.
I find that preserving fruit is almost as therapeutic as making homemade caramel, and definitely just as rewarding. There is nothing like opening up a homemade jar of jam and spreading it on a fresh out of the oven slice of bread in the winter. The same goes for pour this delectable syrup on homemade waffles in the spring.
This is my absolute favorite waffle recipe. The batter yields a perfectly crispy waffle that will stand up (and soak up) to being drenched in this blackberry syrup. It is easy to make and the batter can be made the night before and stored in fridge.
I also double and sometimes even triple this recipe so that I have leftovers. These waffles can be frozen for up to 3 months and simply placed under the broiler when ready to eat. It makes for easy breakfasts when we are on the go.
During the summer I make homemade syrup with a variety of fresh berries, however this blackberry syrup is my favorite to date. However, the homemade strawberry syrup came is my family's favorite.
Perfect homemade crispy waffles with a deliciously fresh blackberry syrup
- 2 tablespoons water
- 1 tablespoon cornstarch
- 2 cups blackberries fresh or frozen
- ½ cup granulated sugar
- 1 cup water
- 2 cups all purpose flour
- 1 ½ teaspoon baking soda
- 2 tablespoons sugar
- ½ teaspoon salt
- 2 tablespoons melted butter
- 1 egg
- 1 teaspoon vanilla
- 2 cups buttermilk
- 2 egg whites
- non-stick cooking spray
Combine 2 tablespoon water and cornstarch, set aside.
In a medium sized saucepan, combine berries, sugar, and 1 cup water and bring to a boil.
Once boiling, reduce heat, add cornstarch mixture and simmer for about 10.
Strain or carefullymix in blender for a smooth syrup.
Store in an airtight jar in the refrigerator for up to 3 weeks, or preserve the syrup in jars using a water bath for longer shelf life.
Begin heating up your waffle iron.
In a large bowl, combine all purpose flour, baking soda, sugar, and salt. Whisk to combine.
Create a well in the middle of the flour.
In the center of the well, add buttermilk, egg, butter, and vanilla.
Mix all ingredients in the bowl together until smooth.
In a separate bowl, beat egg whites until stiff.
Gently fold egg whites into batter.
Spray hot waffle iron with non stick cooking spray.
Carefully pour ½-¾ cup batter into waffle iron.
Cook until brown, about 4-5 minutes each, depending on your waffle iron.
Serve immediately or freeze and reheat when desired.