Last night, I made blueberry waffles for dinner. I used frozen blue berries because fresh ones at the store came out to about 10 cents a berry and I’m not paying that much for anything my buddy and I are going to eat at midnight.
So, here’s the deal. First, the berries had an almost veggie flavor. I think it’s because I put them in the batter and they steam cooked. Not good.
I should have dusted them with sugar and let them set for a while before putting them in the batter.
What’s the term for that technique? I’m pretty sure macerate doesn’t cover it because that’s infusing with liquid. I’ll get back on the path.
So, I’m thinking next time, I might puree the berries after sugaring them. I like berry juice coloring my food. I like blue pancakes and blue or green waffles. When I made blueberry ice cream, I pureed half the batch, and mixed that with the whole. Blueberry ice cream should be blue, IMHO.
The extra moisture in the blue berries caused some trouble with the waffles in the iron. Plus, the added sweetness made for carmelization that burned in some areas. A waffle batter shouldn’t be too sweet for that very reason.
So, if anybody has thoughts on this, I would love to hear them.