Whey Waffles with Elderberry Blueberry Yogurt Whip.

Ingredients

makes about 20 3-inch round waffles

whey waffles
adapted from Yogurt Culture1 cup all purpose flour

2 tablespoons corn starch (omit if making pancakes)

1 tablespoon sugar

¾ teaspoon baking powder

scant ½ teaspoon baking soda

¼ teaspoon kosher salt

1 cup whey (or ½ cup plain yogurt—not Greek—plus ½ cup milk of choice)

2 eggs

1 tablespoon + 1 teaspoon melted butter
elderberry blueberry yogurt whip1 cup blueberries

2 tablespoons maple syrup

2 tablespoons elderberry syrup 

1 cup Greek or other strained yogurt


toppingsfresh blueberries

fresh blackberries

Process

Make the waffles.Preheat waffle iron according to machine instructions. Preheat oven to 200º.

Whisk together dry ingredients in a large bowl. In a medium bowl, whisk whey, eggs, and melted butter. Using a silicone spatula, gradually fold wet mix into dry, until just mixed. Batter will have some clumps, but there should be no powder. Let sit for 5-10 minutes.

When waffle iron is ready (or buttered skillet, if making pancakes), add batter in 2-3 tablespoon dollops at center of each waffle square in order to make small waffle rounds, or shape to your liking. Cook each round of waffles 3-4 minutes, or as indicated on your waffle maker. Keep warm in oven while you make the rest.

Make the elderberry blueberry yogurt whip.Place blueberries and maple syrup in a small sauce pan and bring to a boil over medium flame. Stir with a silicone spatula as fruit begins to burst, and use your spatula to crush berries against the sides and bottom of the pan. Once they reach a boil, reduce heat to low and continue stirring. Once berries are completely broken down and sauce is liquid, add elderberry syrup. Cook another few minutes, stirring occasionally, then remove from heat.

When ready to eat, swirl syrup into yogurt, leaving some on the side to top waffles. Serve waffles with yogurt whip, extra syrup, and berries.