Hands On:

15 minutes

Total Time:

50 minutes

Serves:

Ingredients

2 cups Hy-Vee complete pancake and waffle mix
1 ½ cups water
⅓ cup Hy-Vee vegetable oil
½ cup fresh blueberries
1 tbsp lemon extract
½ tsp Hy-Vee salt
½ cup cold water
2 tsp Hy-Vee cornstarch
1 ½ cups fresh blueberries
¼ cup Hy-Vee Select 100% pure maple syrup
1 tsp lemon zest
1 dash Hy-Vee ground cinnamon
1 cup Hy-Vee heavy whipping cream
3 tbsp Hy-Vee powdered sugar
1 tbsp lemon extract
1 lemon, zested

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Preparation

Preheat waffle maker to medium heat according to manufacturer's instructions. In a medium bowl, mix together pancake mix, water, and vegetable oil until smooth. Fold in blueberries, lemon extract, and salt. Let stand 5 minutes. Cook in preheated waffle maker according to manufacturer's instructions.

Meanwhile, make Lemon-Blueberry Compote: In a medium saucepan, whisk together water and cornstarch. Add blueberries, maple syrup, lemon zest, and cinnamon. Place saucepan over medium heat and simmer until blueberries burst and sauce begins to thicken; remove from heat.

For whipped cream, beat together heavy cream, powdered sugar, lemon extract, and lemon zest with an electric mixer until stiff peaks form (tips curl). Serve immediately over warm waffles or cover and refrigerate until ready to serve.

Nutrition Facts

Serving Size: 1

Serves: 4

Amount Per Serving
Calories:		195
% Daily Value*
Total Fat: 11g		14%
	Saturated Fat: 4g
	Trans Fat: 0g
Cholesterol: 21mg		7%
Sodium: 320mg		14%
Total Carbohydrate: 21g		8%
	Dietary Fiber: 1g	2%
	Sugars: 8g	16%
Protein: 2g		5%