blueberry waffles

2 cups (250g) AP flour + 1 tsp for dusting berries

2 tbsp sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 cups (473ml) buttermilk

1/2 cup (113g) butter, melted and cooled

2 large eggs

1 cup (6oz) fresh blueberries + more for serving

Preheat waffle iron according to manufacturers instructions.

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl whisk together buttermilk, butter, and eggs. Add flour mixture to buttermilk mixture and stir just until batter is combined. Toss berries in 1 teaspoon flour; fold into batter.

Lightly coat waffle iron with cooking spray. Pour 1 cup batter (this may vary depending on size of waffle iron) in the center of iron, spreading evenly with a spatula. Close iron; cook until waffles are golden brown and crisp, 7 to 8 minutes. Remove from iron and quickly toss back and forth from hand to hand to cool slightly and allow waffles to crisp up. Serve with blueberries and maple syrup.

a Martha Stewart recipe