Sunday morning is the most beautiful time of the week. Sundays are the last day before returning to work and all of the rushing and running around for the next week. The first thing I think about when I wake up on Sundays is how happy I am to have one more morning all to myself, but it’s that happiness-tinged-with-regret at how quickly my free weekend is drawing to an end.
Going out to brunch is my favorite treat. I love an hours-long, lingering brunch with tons of friends and nowhere to be but with each other. But that requires me to change out of my comfortable stretchy pants. And sometimes I just can’t do it. Today is one of those days. I wanted to wear my glasses, hair pulled back, no makeup, head-to-toe soft fabrics, and cozy slippers. Plus I had a very sweet snuggler begging me not to get up and be productive today:
How do you turn all that cuteness down? I didn’t. I brought the brunch to us today and made these delicious blueberry waffles with half cornmeal and half flour. Cornmeal adds a gritty, savory denseness to these waffles, making them heartier and adding an almost buttery crunch. The light orange zest is a perfect contrast to the thicker batter base. There is very little sugar in these waffles (2 tablespoons total), because I added loads of blueberries. Seriously, loads of blueberries:
The recipe makes six large waffles. Husband and I could only eat one each, leaving a great big pile of waffles begging to be utilized.
I broke the other four waffles in half, spread peanut butter in the middle, and folded them in half like a waffle sandwich. I individually wrapped each waffle sandwich in aluminum foil and placed them in the freezer. Now we will have homemade breakfast throughout the week as easily as turning on the oven. I have happily checked “figure out breakfast this week” off my to-do list and sat down with a cup of tea.
I hope you are able to savor your last morning of the weekend with a fantastic breakfast!
Blueberry & Orange Cornmeal Waffles
Makes 6 Waffles
You will need:
- 1 1/3 cup fresh blueberries, rinsed
- 2 large eggs, separated
- 1 1/2 cups milk
- 1/2 cup salted butter, melted
- 1 cup all-purpose white flour (or 1/2 cup each white and whole wheat flour)
- 1 cup cornmeal
- 2 tsp. baking powder
- 1 tbsp. brown sugar
- 1 tbsp. white sugar
- 1/2 tsp. salt
- 1 tsp. vanilla
- Zest of 1 large orange
- 1/2 cup toasted pecans, optional
- Whisk egg whites until stiff. Set aside.
- Combine flour, cornmeal, baking powder, and salt in a medium-sized bowl. Stir and set aside.
- In a large bowl, mix together egg yolks, melted butter, and milk. Stir in vanilla and sugar.
- Gradually incorporate dry ingredients, stirring thoroughly.
- Gently fold in blueberries, orange zest, and pecans, if using. Add egg whites last.
- Cook in waffle iron per directions (I used the medium-dark setting on my waffle maker).
- Serve hot, topped with maple syrup and tons of fresh blueberries.