Waffles Recipe

Preheat and prepare

Preheat waffle iron according to manufacturer's instructions. Lightly brush or spray with oil/butter when hot.

In a large bowl whisk together flour, sugar, baking powder, baking soda and salt until evenly combined.

In a separate bowl or measuring cup whisk milk, buttermilk, eggs, melted butter and vanilla until smooth.

Make a well in the dry ingredients and pour the wet mixture in. Stir gently until just combined; a few small lumps are fine. Do not overmix.

Let batter rest 5 minutes while prepping other components. If batter seems too thick, thin with up to 2 tablespoons milk.

Spoon appropriate amount of batter onto the preheated waffle iron (amount depends on your iron; typically 3/4 to 1 cup). Close and cook until deep golden and crisp, about 4–6 minutes. Transfer to a wire rack in a warm oven (200°F / 95°C) to keep crisp while you cook the second waffle. Repeat to make two Belgian waffles.

In a small saucepan combine blueberries, sugar, lemon juice, lemon zest and water over medium heat.

Bring to a gentle simmer, stirring occasionally. If using frozen blueberries, simmer a few minutes longer until thawed and released juices.

If you prefer a thicker compote, mix cornstarch with 1 teaspoon cold water to make a slurry and stir into the simmering berries. Cook 1–2 more minutes until mixture thickens slightly.

Remove from heat and let cool slightly; compote will continue to thicken as it cools.

Chill a mixing bowl and beaters (optional, 5–10 minutes) for best volume.

Pour cold heavy cream into the bowl, add powdered sugar and vanilla. Whip by hand or with an electric mixer on medium-high until soft peaks form, about 2–3 minutes. Do not overwhip.

Transfer to a small bowl and refrigerate until ready to serve.

Wash and scrub potatoes. Cut into 1/2-inch dice (leave skin on for texture) and place in a pot of cold salted water. Bring to a boil and cook 5 minutes to par-cook; do not fully tenderize. Drain and pat dry thoroughly.

Meanwhile, peel and dice the onion and bell pepper into similar sized pieces.

Heat a large skillet over medium-high heat. Add oil and when shimmering, add the par-cooked potatoes in a single layer. Let brown without stirring for 3–4 minutes, then stir or flip occasionally until golden and crisp, about 8–10 minutes total.

Add onion and bell pepper to the skillet and cook until softened and lightly caramelized, about 4–5 minutes. Season with paprika, garlic powder, salt and black pepper. Taste and adjust seasoning.

Keep warm in a low oven if needed while waffles are finishing.

Place two Belgian waffles on each plate. Spoon warm blueberry compote over the waffles (about 1/2 cup compote split between two waffles).

Add a dollop (2–3 tablespoons) of whipped cream to the side or on top of the compote. Place a generous portion (about 1 cup) of home fries alongside the waffles.

Add a pat of butter to waffles if desired, drizzle maple syrup to taste, and dust with powdered sugar if using. Serve immediately.