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Waffles with blueberry compote


  • To make the compote, gently cook the sugar and water in a heavy-bottomed pot until dissolved.
  • Then add the blueberries, turn the heat down, stir and gently simmer for about 5 mins until thickish.
  • Whisk the milk and egg yolks in a bowl.
  • Sift the flour into another bowl and add the baking powder, caster sugar and salt. Make a well in the centre, add the milk mixture and vigorously whisk.
  • Then add the melted butter and mix well.
  • Beat the egg whites to form soft peaks and then gently fold into the dough.
  • Cook the waffles in a waffle iron for about 3-3½ mins, being careful not to use too much dough.
  • To serve, place a waffle on individual plates and top with a dollop of the compote in the centre (or a sprinkling of maple syrup, if you prefer).


  • ½ cup sugar
  • ½ cup water
  • 2 cups frozen blueberries, thawed (or fresh)
  • 350 ml milk
  • 2 eggs, separated
  • 325 gm plain flour
  • 1 tbsp baking powder
  • 2 tbsp caster sugar
  • a pinch of salt
  • 75 gm unsalted butter, melted

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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