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Gingerbread Waffles with Orange-Blueberry Sauce

Driscoll's Berries

1 cup all-purpose flour
1/4 cup packed light brown sugar
1 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
2 large eggs
1/3 cup milk
2 Tbsp. butter, melted
1 pkg. (6 ounces) Driscoll's Blueberries

Blue-Orange Sauce
1 pkg. (6 ounces) Driscoll's Blueberries
1/2 cup orange juice
1 Tbsp. sugar
2 tsp. cornstarch

Blueberry-Orange Sauce
Combine blueberries, juice, sugar and cornstarch in a small saucepan.
Bring to a simmer over medium heat; boil 1 minute, stirring constantly. Remove from heat or keep warm until ready to serve.

Gingerbread Waffles
Stir flour, sugar, baking powder, ginger, cinnamon, cloves and salt in a medium bowl until combined.
Whisk in eggs, milk and butter until smooth. Stir in blueberries.
Pour one cup batter onto center of a greased heated waffle maker.
Bake about 5 minutes or until steaming stops. Remove carefully. Serve with warm blueberry-orange sauce.

To make pancakes, follow recipe above and reduce milk to 1/4 cup.

Calories:189; Total Fat:4.48g; Saturated Fat:2.3g Cholesterol:61.01mg; Sodium 132gr; Carbs 35gr; dietary fiber 1gr; protein 4 gr.