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Oat breakfast waffles with blueberry elderflower compote
Oat breakfast waffles with blueberry elderflower compote
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate your breakfast with divine oat, blueberry, and elderflower waffles fit for royalty.
Ingredients:
  • 337.50 gm self-raising flour
  • 50.00 gm quick rolled oats
  • 70.95 gm caster sugar
  • 599.98 gm milk
  • 160g butter, melted, cooled
  • 8.80 gm vanilla extract
  • 125.00 ml plain Greek-style yoghurt, to serve
  • 1 vanilla bean, split
  • 285.95 gm caster sugar
  • 62.50 ml elderflower cordial (see notes)
  • 500g frozen blueberries
Instructions:
  • Preheat your oven to 150C/130C fan-forced and prepare a wire rack over a large baking tray inside.
  • Preheat waffle maker according to manufacturer's instructions. In a bowl, mix flour, oats, and sugar, then create a well in the center. In a large jug, whisk together eggs, milk, butter, and vanilla. Slowly pour the egg mixture into the flour mixture, whisking until smooth.
  • 1. Pour 1/3 cup of batter into the waffle maker, close the lid, and cook until golden and cooked through, about 1 minute 30 seconds to 2 minutes. Keep waffles warm in the oven on a wire rack. Repeat with the rest of the batter to yield 12 waffles.
  • Prepare the Blueberry and Elderflower Compote by scraping the vanilla seeds from the bean with a knife. In a medium saucepan over medium heat, combine the vanilla seeds and pod, sugar, elderflower cordial, and 1 cup of water. Stir and cook for 2 to 3 minutes until the sugar dissolves. Bring to a boil, then reduce heat to low and simmer for 8 minutes until slightly thickened. Add the blueberries and continue to simmer for 10 minutes until the blueberries start to collapse.
  • Top the crispy waffles with a dollop of creamy yogurt and generously spoon over the flavorful blueberry and elderflower compote.

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