Sour Cream-Hazelnut Waffles with Warm Blueberry Coulis

My 16-year-old brother Duncan got a fancy waffle iron for Christmas, so I finally got to have the really old waffle iron that has been in my family for years…did I mention it makes heart-shaped waffles?

For my first waffle adventure I decided to make sour cream-hazelnut waffles with warm blueberry coulis, adapted from Bon Appetit’s August 2009 issue.  I followed their waffle recipe exactly, but I had to change the coulis recipe because there is not an abundance of fresh berries in Washington in February.

The waffles had great texture because of the chopped hazelnuts, but I thought they could have used a bit of vanilla.  If or when you makes these, add about a teaspoon of vanilla extract and see if that helps.  The coulis is perfect on top.  I hardly even used any syrup because the waffles soaked up the berry-like syrup so well.

Makes about 20 4-inch waffles/Bon Appetit


  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup honey
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 large eggs
  • 1 1/2 cups whole milk
  • 1 cup sour cream
  • 2/3 cup chopped toasted hazelnuts
  • Nonstick vegetable oil spray–I used coconut oil spray, yummy
  • Maple syrup

Melt the butter with the honey in small saucepan over low heat.  Whisk flour, baking powder, salt and baking soda in a large bowl.  Whisk eggs, milk and sour cream in another bowl.  Gradually whisk the dry ingredients into the wet ingredients until the batter is smooth.  Whisk the butter-honey mixture into batter and sprinkle with hazelnuts.

Heat waffle iron and spray with nonstick spray.  Pour 1 cup batter over 8-inch square waffle iron (this will change depending on your waffle iron); spread the batter evenly over the grid and close.  Cook until waffles are golden brown on both sides.  Transfer waffles to rimmed baking sheet and place in a heated oven (250 degrees) to keep warm.  Repeat with remaining batter, continuing to spray the waffle iron in between each waffle.

Warm berry coulis

*I substituted all of the fresh berries for a bag of frozen blueberries.  I also added a sprinkle of lemon zest and only used about 1/4 cup sugar because I used less berries.

  • 2 cups fresh strawberries, divided
  • 2 cups fresh raspberries, divided
  • 1 cup fresh blueberries, divided
  • 1 cup fresh blackberries, divided
  • 1/2 cup sugar
  • 1 tablespoon fresh lemon juice

Place half of each type of berry in medium saucepan (or all if you are using frozen).  Add sugar and lemon to berries in saucepan and let stand until juices are released, tossing occasionally, 20 to 30 minutes.  Reduce heat to medium and simmer uncovered until berries are soft, about 10 minutes.  Strain through fine-mesh strainer into medium bowl, pressing on solids to release as much juice as possible; discard solids in strainer (or eat over ice cream).  Return berry puree to same saucepan.  Add remaining berries to saucepan.  Heat over medium heat until warmed through, gently stirring occasionally, about 5 minutes.  Spoon over waffles.

2 thoughts on “Sour Cream-Hazelnut Waffles with Warm Blueberry Coulis

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