1 cup flour
1/2 cup milk
1/2 cup sour cream, at room temperature
1/2 cup blackberries
1 tablespoon canola oil
1/2 tablespoon sugar
1/2 tablespoon baking powder
1/2 teaspoon vanilla
1 egg, at room temperature
Whisk together the flour, sugar, baking powder and salt in a medium sized bowl. Stir together sour cream and milk in a measuring cup. Whisk in the egg, vanilla and oil. Add the wet ingredients to the dry and stir to combine. Stir in the blackberries. Follow the instructions included with your waffle iron to complete the waffles. For most large, Belgian-style waffle irons you would use 1 cup of batter for each waffle.
Yield: 2 large Belgian-style waffles (I used this Belgian-style waffle iron, results may vary machine to machine.)
Our blackberry bush is doing very well this year. Just yesterday we picked almost a quart of blackberries. I looked at the other blackberry recipes I have made over the years (blackberry panna cotta, blackberry-vanilla cupcakes, blackberry cream cheese frosting, chipotle blackberry pulled pork, blackberry cornmeal cake, and blackberry clafouti) and realized that there are no breakfast recipes. I am rectifying that now. The delicate blackberries get smushed a bit which spreads out the flavor and gives the waffles a swirly, mottled look. I loved the bursts of sweet-tartness in the waffle. It was a real summertime treat without much fuss.