I saw flurries this weekend. IT’S SPRING. Omg, stop it with the winter weather, pleaseeee. It was 24 degrees real feel when we woke up on Sunday morning. I never wanted to leave our warm bed. Hopefully this past weekend was winter’s last breath and we’re on to warmer weather! I mean – cherry blossoms, hello! They’re probably blooming right and freaking out about the fact that it’s so cold out. They probably feel tricked by that spring weather we had a week ago.
Now that warmer weather is returning, all I can think about are smoothies and sangrias and cocktails and cold brew iced coffee. Apparently when it’s warm out, I like to have a liquid diet.
Warmer weather also means BRUNCH on the patios of restaurants and sundresses. Which, don’t these blackberry lemon waffles look absolutely brunch-worthy? I’m pretty obsessed with my new Belgian waffle maker. HOW did I live without one for so many years?!
I couldn’t stop making waffles when I first got the Belgian waffle maker. Like a legit Belgian waffle maker. These waffles that I made are legit waffles cause they’re big and poofy. I really can’t stand the square flimsy ones. They remind me of those frozen waffles you eat when you’re younger. I know, I’m being so high-maintenance right now with my waffles but hey – the older you get, the higher standards you want for your waffles ;)
Anyway, moral of the story is, you should invest in a legit waffle maker and make these waffles. They will change your life. Plus, who doesn’t love blue-ish purple waffles? Plus, they’re ultra light and crisp. The secret? Fluffy egg whites. TRUST ME. You need to do that extra step. I know, I know, how annoying…BUT if you don’t, I’ll be right here saying I told you so when you get rubbery waffles :P
And feel free to slather copious amounts of blackberry lemon jam on top. Like lots and lots.
These waffles are perfectly light and crisp with just the right amount of jam dispersed throughout.
- 2 large egg whites
- 4 tablespoons granulated sugar, divided
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
- 1 3/4 cups buttermilk
- 1/4 cup blackberry lemon jam
- Preheat waffle iron.
- In a small bowl using a hand mixer or in the bowl of a stand mixer with the whisk attachment, beat egg whites and 2 tablespoons of sugar until light and fluffy and form soft peaks. Set aside.
- In a large bowl, whisk flour, the remaining 2 tablespoons of sugar, baking powder, baking soda, and salt. Make a well in the center of the batter and pour in melted butter and buttermilk. Whisk until mixture is combined and no lumps remain.
- Add 1/4 cup of the blackberry lemon jam to the waffle batter. Stir to mix throughout.
- Gently fold in the egg whites with a spatula. Be careful to mix until just incorporated. Do not overmix.
- Using a 3/4 cup measuring cup (see notes), scoop batter and pour onto heated waffle iron. Cook until waffle is browned and crispy on the outside, about 5 minutes, or when the timer goes off on the waffle iron.
- Repeat for the remaining waffles. As the waffles are done, place inside microwave or in a warming drawer to keep warm until you serve.
- Once waffles are done cooking, serve with additional blackberry lemon jam on top or with maple syrup.
The amount of waffle batter you measure will depend on what type of waffle maker you’re using. I use a Belgian waffle maker. To make sure you don’t overflow the waffle maker, start with a smaller amount of batter and then build up.
*Nutrition facts are an estimate and not guaranteed to be accurate.
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