The food truck was called Early Bird and they have since shut down. Not sure why they shut down but I miss those waffles and blueberries. It's been about three years since I had them last and I have really been craving them. So I decided to come up with my own recipe.
If you love lemon and blueberry, you will love these waffles. Let's get to the recipe. Here is what you will need.
This recipe is enough for two waffles but can easily be doubled.
Wild Blueberry Topping
1 cup fresh or frozen wild blueberries (I use frozen)
1/4 cup water
1 tbsp organic sugar
1 tsp cornstarch
Put everything into a sauce pan and bring to a boil. Reduce the heat to medium and simmer until thickened stirring continuously. This should only take a few minutes. Remove from the heat and let cool while you make the waffles.
1 cup all purpose unbleached flour
2 tsp baking powder
1/8 cup neutral oil (avocado, rapeseed or safflower would be great)
3/4 cup plant milk
1 tsp apple cider vinegar
1/2 tsp salt
1 tsp lemon extract
lemon zest which is optional
2-3 tbsp maple syrup
First step requires making a vegan buttermilk which is really easy. All you need to do is combine the plant milk and vinegar. Let it sit for about ten minutes and it will curdle. After it has curdled, add the lemon extract, maple syrup and oil.
In a mixing bowl add the flour, baking powder, salt and whisk to combine.
Add the buttermilk mixture and stir to combine. Should be like thick pancake batter.
Preheat your waffle iron and cook accordingly. Every waffle iron is different so you will need to follow the directions for the iron you have. I cooked mine for seven minutes.