Blueberry Waffles

Prep Time: 25 minutes
Cook Time: 8 minutes
Yield: 4 servings

Ingredients:

WAFFLES
Crisco® Original No-Stick Cooking Spray
1 cup Pillsbury BEST® All Purpose Flour
1/4 cup sugar
1 tablespoon poppy seeds (optional)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 cup buttermilk
2 teaspoons vanilla or almond extract
1/4 cup Crisco® Butter Shortening, melted OR 1/4 stick Crisco® Butter Shortening Sticks, melted
1 tablespoon grated lemon peel (optional)

BLUEBERRY SAUCE
1 package frozen blueberries (16 oz.), thawed and undrained
1/2 cup water
1/2 cup sugar
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon fresh lemon juice

Preparation Directions:

WAFFLES
1. Spray waffle maker with no-stick cooking spray.

2. Whisk flour, sugar, poppy seeds, baking powder, baking soda and salt. In a small bowl, whisk eggs, buttermilk, almond extract, melted all-vegetable shortening and optional lemon peel. Add buttermilk mixture to flour mixture; whisk just until blended. Do not overmix. Let batter rest 15 minutes before baking.

3. Preheat wafflemaker according to manufacturer’s directions. Ladle batter into heated waffle maker. Cook until golden. Repeat with remaining batter. Serve with Blueberry Sauce.

BLUEBERRY SAUCE
In a medium saucepan, combine the blueberries, water and sugar and heat to a boil. Simmer over low heat for 15 minutes. In a small bowl, combine cornstarch with 2 tablespoons water; stir into blueberry mixture. Add lemon juice. Bring to a boil; cook and stir for 1 minute or until mixture is thickened. Cool slightly. Serve with waffles.