Use whole wheat pastry flour - available from Upinngil Farm and Four Star Farms - for whole grain waffles that are light, crisp, and flavorful. Local berries and stone fruits are a year-round luxury if you buy them in bulk in August and freeze them. If you like, substitute buttermilk for some or all of the milk.
2 cups frozen blueberries
2 cups whole wheat pastry flour
1 Tbsp baking powder
1/2 tsp salt
1 Tbsp sugar
2 eggs, beaten
1 1/2 cups milk
2 Tbsp melted butter, cooled
1 tsp vanilla extract
Maple syrup for serving
Place the blueberries in a medium saucepan over low heat. Warm, stirring occasionally, until they are warm through and juicy. It's fine if they continue to simmer while you cook the waffles.
Brush your waffle iron lightly with oil and preheat while you put the waffle batter together.
Combine the flour, baking powder, salt, and sugar in a medium bowl. In a smaller bowl, combine the beaten eggs, milk, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and stir to combine thoroughly.
Ladle batter into the center of the waffle iron. Close and cook until the indicator light show that it is done; if you like your waffles crispier, leave it another 30-60 seconds.
Keep waffles warm on a covered plate or in a low oven until ready to serve. Top with blueberries (and juice) and maple syrup at the table.
Serves about 4.
Variation: top with Blueberry-Strawberry Sauce, applesauce, or (in summer) fresh slice fruit.