Happy 2016! Welcome back. Hopefully everyone had a safe and happy new year. I know everyone is a week into those resolutions, and is wanting to steer clear of sweet breakfast foods. However, you are going to have a cheat day, right? When that day comes, you have to make these. Earl Grey Waffles with Blueberry Syrup and Tupelo Honey Whipped Cream. Yes, you read that right. These are SERIOUSLY the best waffles I have ever had/made.
I thought of it because at the bakery I work at I have access to all the coffee and tea I desire. I’m constantly smelling all of the delicious London Fogs the baristas are making. So it got me thinking about baking with it. Now, I am a breakfast girl, through and through. So, I chose to go with turning it into a breakfast item instead of a cookie or cake. I’m glad I did.
Okay, so then I had to decide what would go well with the earl grey waffles. I decided to cut open a tea bag and smell it. The fragrance is beautiful. I knew immediately I wanted blueberries. Blueberry syrup to be exact. I also like whipped cream with my waffles, pancakes, or french toast. Flavored whipped creams are a favorite to make in my house. If you don’t know about Tupelo honey. Look it up. This is the best honey you can buy, and it’s worth every penny. Now that I had the menu set. It was time to get to work.
This recipe requires a lot of working parts. Don’t fear. I will tell you exactly what you need to be doing at which times.
Time for your cheat day. Let’s get started!
Earl Grey Waffles
Makes 8-10 waffles
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 eggs – separated
- 1 cup buttermilk
- 1/2 cup 2% milk
- 1 cup unsalted butter – melted
- 2 teaspoons vanilla extract
- 2 teaspoons earl grey tea – finely ground or chopped
- 1 tea bag earl grey
- 1/2 cup blueberries
- 2 tablespoons water
- 1/2 cup maple syrup
Tupelo Honey Whipped Cream
- 2 teaspoons honey
- 1/2 cup heavy cream
- Over medium-low heat cook blueberries and water. Stirring occasionally. Once the blueberries begin to pop and release their juices, begin to stir more frequently. Once they have completely released their juices and the skins are flattened, strain through a fine mesh strainer. Pressing the blueberries with the back of a spoon to get out any remaining juices. Return juice to stove over low heat and add in maple syrup. Cook until combined, and keep warm until serving.
- Preheat and grease waffle iron. (If you need to keep your waffles warm after they cook, preheat your oven to 220 degrees and place waffles in the oven until you need them.)
- Finely chop or grind 2 teaspoons of earl grey tea.
- In a large bowl mix together flour, sugar, baking powder, salt and ground tea.
- In a liquid measuring cup, measure out cold milk, steep earl grey tea for 5-7 minutes. (You could do this with slightly warm milk, but I like to steep it slower, that way I don’t have to watch it as closely.)
- Separate your eggs. In a stand mixer with a whisk attachment, whisk egg whites until stiff peaks form.
- Melt your butter, let cool slightly.
- In a medium sized bowl or liquid measuring cup measure out your egg yolks, buttermilk, steeped milk, vanilla, and butter. Whisk to combine. (Depending on your buttermilk brand, this mixture might be pretty chunky)
- Make a well in your dry ingredients, pour in your wet ingredients and mix until combined.
- Gently fold in egg whites.
- Back in the stand mixer, add in heavy cream and honey. Whisk until light and fluffy.
- Begin cooking your waffles. Cook according to waffle iron directions. Each waffle iron will vary in amounts, mine took about a 1/2 cup of batter for each waffle. After cooking, place in oven if needed.
- Serve with blueberry syrup, butter, whipped cream, and your favorite morning beverage of choice.