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WHEY WAFFLES WITH ELDERBERRY BLUEBERRY YOGURT WHIP.

makes about 20 3-inch round waffles
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Ingredients
  

adapted from Yogurt Culture

  • 1 cup all purpose flour
  • 2 tablespoons corn starch omit if making pancakes
  • 1 tablespoon sugar
  • ¾ teaspoon baking powder
  • teaspoon scant ½ baking soda
  • ¼ teaspoon kosher salt
  • 1 cup whey or ½ cup plain yogurt—not Greek—plus ½ cup milk of choice
  • 2 eggs
  • 1 tablespoon + 1 teaspoon melted butter

elderberry blueberry yogurt whip

  • 1 cup blueberries
  • 2 tablespoons maple syrup
  • 2 tablespoons elderberry syrup
  • 1 cup Greek or other strained yogurt

toppings

  • fresh blueberries
  • fresh blackberries

Instructions
 

  • Make the waffles.
  • Preheat waffle iron according to machine instructions. Preheat oven to 200º.
  • Whisk together dry ingredients in a large bowl. In a medium bowl, whisk whey, eggs, and melted butter. Using a silicone spatula, gradually fold wet mix into dry, until just mixed. Batter will have some clumps, but there should be no powder. Let sit for 5-10 minutes.
  • When waffle iron is ready (or buttered skillet, if making pancakes), add batter in 2-3 tablespoon dollops at center of each waffle square in order to make small waffle rounds, or shape to your liking. Cook each round of waffles 3-4 minutes, or as indicated on your waffle maker. Keep warm in oven while you make the rest.
  • Make the elderberry blueberry yogurt whip.
  • Place blueberries and maple syrup in a small sauce pan and bring to a boil over medium flame. Stir with a silicone spatula as fruit begins to burst, and use your spatula to crush berries against the sides and bottom of the pan. Once they reach a boil, reduce heat to low and continue stirring. Once berries are completely broken down and sauce is liquid, add elderberry syrup. Cook another few minutes, stirring occasionally, then remove from heat.
  • When ready to eat, swirl syrup into yogurt, leaving some on the side to top waffles. Serve waffles with yogurt whip, extra syrup, and berries.