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Elisabeth Hasselbeck's Blueberry Waffles

Serves 6 (makes six 7-inch waffles)

Originally aired

INGREDIENTS
  • 4 eggs, separated
  • 2/3 cup 2% milk
  • 1/4 cup gluten-free, light sour cream
  • 4 tablespoons (1/2 stick) salted butter, melted
  • Juice of 1 lemon
  • 1 cup brown rice flour
  • 1/4 cup millet flour
  • 1/4 cup potato starch
  • 1/4 cup ground flax meal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon guar gum
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries (defrost if frozen)
  • Maple syrup, or blueberry syrup or raspberry syrup, for serving.
  • For the Berry Syrup:
  • 1 pint blueberries or raspberries
  • 2 tablespoons powdered sugar
  • Grated zest of 1 lemon
  • 1 tablespoon fresh lemon juice
PREPARATION

Preheat a waffle maker according to the manufacturers instructions.

Place the egg yolks, milk, sour cream, butter and lemon juice in a large bowl. Whisk until well combined. Sprinkle the brown rice flour, millet flour, potato starch, flax meal, sugar, baking powder, baking soda and guar gum over the egg yolk mixture. Whisk until smooth.

Place the egg whites and salt in another large bowl. With an electric mixer on high speed, whisk the egg whites until stiff peaks form, about 2 minutes. Using a rubber spatula, fold a scoop of the egg whites into the batter; then carefully fold in the remaining egg whites with a rubber spatula.

Spoon 1/2 cup of the batter onto the waffle iron and cook according to the manufacturers instructions. Keep the waffles warm while you repeat with the remaining batter. Serve hot with fresh or frozen berries and the syrup of your choice.

For the Berry Syrup:

Place blueberries or raspberries in a small saucepan and add the powdered sugar, lemon zest, lemon juice and 1/2 cup of water. Bring to a boil over high heat. Then reduce to a simmer and cook for 8 to 10 minutes, until the mixture becomes thick and the berries break apart. Set aside.

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