Blue Corn Waffles with Lavender Cream and Fresh Blueberries

We love the contrast of crunchy cornmeal, tart berries, and smooth lavender cream in these waffles, a version of the ones on the ever-changing brunch menu at the Lark Creek Inn in Larkspur, CA. Prep and Cook Time: 40 minutes.

Yield: Makes 4 servings

Ingredients

• 3/4  cup  blue or yellow cornmeal
• 3/4  cup  all-purpose flour
• 2 1/2  teaspoons  baking powder
• 1/4  teaspoon  salt
• 3  tablespoons  sugar
• 2  large eggs
• 1  cup  buttermilk
• 3  tablespoons  melted butter
• Blueberries

Preparation

1. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. Whisk in the eggs and buttermilk until well blended, then stir in the butter.

2. Cook in a waffle iron according to manufacturer's directions. Serve hot with lavender cream (recipe follows) and fresh blueberries.

Lavender cream. Cook 1/4 cup heavy whipping cream and a scant 1/4 teaspoon dried culinary lavender in a small saucepan over medium heat until hot but not boiling. Cool completely, then strain. Stir in another 3/4 cup heavy whipping cream and 1 tablespoon sugar, then whip to soft peaks. Cover and refrigerate until ready to serve.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

597 (53% from fat)

Protein:

12g

Fat:

35g (sat 20)

Carbohydrate:

62g

Fiber:

4g

Sodium:

660mg

Cholesterol:

213mg