Waffles and Blueberry Sauce

I reserve the right to serve something like this for dinner in order to guarantee a whine-free meal when my husband is out for the night. And it worked. Because not only were these waffles delicious, but the blueberry sauce was wonderful. And it's even better over vanilla ice cream.



Waffles 
A variation on this recipe from Taste of Home 

2 cups all-purpose flour 
2 1/4 teaspoons baking powder 
1/2 teaspoon salt 
1 2/3 cups milk 
3 eggs, separated 
1/4 cup butter, melted

In a large bowl, combine the flour, baking powder and salt. Whisk the milk, egg yolks and butter; stir into dry ingredients just until moistened.

In a small bowl, beat egg whites until stiff peaks form; fold into batter.

Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.

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Blueberry Sauce
Courtesy of recipetips.com

1 cup sugar 
1 tablespoon cornstarch 
1/8 teaspoon salt 
1/8 teaspoon cinnamon 
2/3 cup water 
3 cups blueberries 
Zest from one lemon 
1 tablespoon lemon juice

Go through blueberries and remove any moldy, soft, or blemished berries. Remove any stems remaining on the blueberries. Place in a colander and gently swish in cold water to wash berries. Allow to drain.

In a medium saucepan, combine the sugar, cornstarch, salt, cinnamon and water. Stir until mixture is smooth and then add the blueberries.

Cook over medium heat until sauce becomes translucent and has thickened. If sauce is too thin, add 1/4 teaspoon of cornstarch and continue to cook. If still not thick enough, add more cornstarch, 1/4 teaspoon at a time, until sauce is the desired thickness.

Remove from heat and add lemon zest and lemon juice to the sauce. Stir until well mixed.

Allow the sauce to cool before storing in the refrigerator.