Narrow beams of light pierce slightly ajar blinds as dust seems to dance from one column of light to the next. Birds sing their enchanting melodies set to the hum of distant lawnmowers, weed-eaters and blowers chugging away. Tossing and turning to escape the sound, pulling blankets over my eyes and hiding under pillows to hide the light all delay the inevitable. Days and days of indentured servitude to public schooling, morning after morning of presunrise alarm chirps make this moment more glorious. Nothing can pull me from the warm, slept-in sheets of my preadolescent bed on this saturday morning.

Suddenly, as if to assert its dominance over the other senses, my nose picks up on a scent no child, no american-blooded man can ignore. Is that bacon? Do I smell the delicious scent of cured pork fat slowly cooking into perfection? Of course it is. Before my father can make his way from the kitchen to my bedroom I leap from the comfort of my bed. I know there is much more than just bacon awaiting me. Who cares if it is early morning, I want! I don’t bother looking at a clock on my way to eat the deliciousness; I don’t notice that it is one in the afternoon despite my pride at assuming I have woken up early for once on a saturday. I surely don’t bother putting clothes on either.

For the next thirty minutes, with wide awake, eager eyes I sit perched on our bar stools across from my father as he flips pans, pokes and prods sizzling meats, checks things in the oven, and concocts something in a bowl. My father loved to cook and he loved to work hard. Together culminated an incredible spread. What was my introduction to saturday was a meal six hours into my father’s day, a source of much needed calories and protein. His functional meal was my dream meal. Bacon, eggs (fried and scrambled), big texas sausage links, toast with butter and jam, english muffins with more butter and jam, hash browns, omelets, pancakes, and of course waffles.

It is impossible for me to pick a favorite breakfast item though there is something special about the waffle. It has to be the most perfectly engineered, designed breakfast food out there. I am sure the inventor thought to himself, “I want a doughy breakfast food that has tons of mini little cups that I can fill up with sweet, delicious  syrup.” Bam. The waffle was invented.

This recipe for blueberry waffles served with blueberry compote came about a few ways. First, I had a couple pints of blueberries left around from my blueberry muffins photo shoot. That led me to ask friends and family what I should do with them. I got a lot of ideas that I loved but one stood out as something I hadn’t thought of.  A friend, @MelSchaff had suggested making a blueberry sauce. This idea also came up at the same time I realized I wanted to do a brunch.Then it hit me. Waffles and a blueberry compote! Then it hit me again. Why just make normal pancakes? I have enough blueberries so why not make the waffles blueberry too.

I could go on and on about this blueberrylicious combination but I am just going to say one thing. IT’S SOOOOOOOOO FREAKIN GOOD!

Okay, two things: The number of ingredients for both recipes is relatively small and that makes the whole process quite easy. Try it. You wont be disappointed… unless you don’t like blueberries or waffles.

I suggest making the compote first. It is like making jam but instead using a full rolling boil you’ll want to use a simmer/slow boil. Once it’s finished you can leave it out while you prepare the waffles or you can refrigerate it. Heat it up before serving.

Blueberry Compote Recipe

Ingredients
2 1/2 Cups blueberries (separated into 1 cup and 1 1/2 cups)
1/3 cup sugar
1/3 cup water
1 tablespoon freshly squeezed lemon

Instructions
Step One: Put the water, sugar, lemon juice and 1 1/2 cups
blueberries into a heavy bottom pot.
Step Two: Bring the pot to a simmer or slow boil over medium
high heat, stirring frequently. Heat until the berries begin
to pop, about 8 to 10 minutes.
Step Three: Add the rest of the blueberries and continue to
cook the mixture over medium heat with a simmer or slow boil
until the mixture coats a spoon. This will take 5 to 8 minutes.
Step Four: Pour the compote into a bowl and set aside.
Refrigerate if you will be waiting a while.
Reheat before serving.

Waffle batter is a pretty simple and quick process too. The only tough part–if you can call it that–is learning the quirks of your waffle press. Since each press is slightly different I wont go into details about cooking time. You’ll need to look at your waffle press instructions. This recipe will yield 6 of the large round variation.

Whole-Wheat Buttermilk Blueberry Waffles Recipe

Ingredients
1 1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 cup sugar
3 eggs, at room temp.
2 ounces unsalted butter, melted
2 cups buttermilk, at room temp. 
1 cup blueberries 

Instructions
Step One: Mix together all the dry ingredients in a larger bowl
(all-purpose flour, whole-wheat flour, baking soda, baking powder,
salt, cinnamon & sugar).
Step Two: Beat together the eggs and melted butter. Add the buttermilk
and mix well.
Step Three: Stir in the wet ingredients/buttermilk mixture into the
dry mixture until just combined.
Step Four: Put the blueberries in a blender or food processor and
pulse for a couple seconds once or twice. You still want chunks
of blueberries in the mixture. Add the blueberry mixture to the
batter and fold in. Do not mix the blueberries in well.
Step Five: Cook the waffle batter in your waffle press acording to
your press's instructions.
Step Six: Eat right away or keep warm in an oven on its warming setting
or below 200F until you are ready to eat.

Do you have a favorite breakfast? Have you ever tried a particular flavor of waffles that you absolutely loved?

Enjoy!