Two of my jobs have the most opposite schedules; at the bakery I wake up super early and work all morning. The other, at a bar I start later in the afternoon and work until the wee hours of the night. My body is having a lot of trouble finding an efficient sleep schedule. I got to bed around 3:30 am last night and found that I couldn't sleep past 7:45 this morning. My inability to sleep in is how this delightful breakfast came to be.
These waffles were tasty and quick to whip up but the warm blueberry compote was the best part by far. It was an absolutely perfect breakfast for a chilly Sunday morning in Chicago.
2 cups all-purpose flour
1 3/4 cup milk
1/2 cup vegetable oil
1 tbsp sugar
4 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
sprinkle of cinnamon (optional)
Preheat the waffle iron. Beat eggs until fluffy. Add in flour, milk, oil, sugar, baking powder, salt and vanilla. Stir until thoroughly combined, sprinkle in cinnamon. Pour mixture onto waffle iron and cook until golden brown. Serve HOT.
Warm Blueberry Sauce
2 cups fresh of frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup sugar
3 tbsp cornstarch (I didn't have any so I used flour)
1/2 tsp almond extract
1/8 tsp cinnamon
lemon juice, to taste
In a saucepan over medium heat combine blueberries, 1/4 cup water, orange juice and sugar, stirring gently and bring to a boil. In a small bowl combine cornstarch and 1/4 cup cold water. Carefully stir the cornstarch mixture into the blueberries until the sauce reaches desired thickness (should coat the back of a metal spoon). Remove from heat and stir in almond extract, cinnamon, and lemon juice. Add additional sugar, cinnamon or lemon to taste.