Blueberry Lemon Thyme Breakfast Waffles

 

Blueberry Lemon Thyme Syrup

 

2 cups fresh blueberries

4 sprigs lemon thyme

1/4 cup granulated sugar

2 T. cornstarch

1/2 cup water

 

Waffles

4 eggs, separated

2 1/2 cups milk (2% or whole)

3/4 cup salted butter, melted

2 cups all-purpose flour

1/4 cup granulated sugar

2 tsp. baking powder

Whipped cream, for serving

 

Time-consuming? Yes. Many components? Yes. Worth the trouble? Definitely. When blueberries come into season, these are one of the first things on the menu at my house, and we all crave them for weeks afterwards. To get the crispiness on the outside and the light-as-air texture on the inside, fold the whipped egg whites very gently into the batter. (Note: You’ll need a waffle iron for this recipe.)

 

To make the syrup, rinse and stem the berries. Place them in a small saucepan and add the thyme. In a small bowl, whisk together the sugar and cornstarch until no lumps remain, pour in the water, and whisk until thick. Pour this over the berries and place the pan over medium heat. Bring to a rolling boil for 1 minute, stirring constantly, then remove from the heat. Allow to cool to almost room temperature, then discard the thyme. To make the waffles, using a stand mixer fitted with the whisk attachment, whip the egg whites to soft peaks. Set aside. In a large measuring jug, whisk together the milk and butter. Whisk in the egg yolks in a single addition. In a mixing bowl, whisk together the flour, sugar, and baking powder. Make a well in the center of the dry ingredients, pour in the milk mixture, and whisk to form a thick batter. Gently fold in the egg whites to combine. The batter will be slightly lumpy. Follow the instructions for your waffle iron. You want the waffles to be a deep golden brown. Serve the waffles fresh from the iron with a dollop of whipped cream and a spoonful of blueberry lemon thyme syrup. The waffle batter will keep in an airtight container in the fridge for up to 2 days. It’s best if you use it straight from the fridge, rather than letting it come to room temperature. If it separates, give it a few good folds with a spatula before using it. The syrup will keep in an airtight container in the fridge for up to 2 weeks.