Blackberry Beet Ombre Waffles
Fluffy buttermilk waffles are combined with roasted beet and sweet, juicy blackberries for a gorgeous and naturally colorful ombre pink effect. Mom will be thrilled when you serve her this special breakfast this Mother’s Day!
Mother’s Day is this weekend! Do you have everything ready? As I’m writing this, it’s Thursday morning and I still need to go out and buy cards and gifts. But our plans are all set: brunch at a nice restaurant and then a barbecue with family. Hopefully the weather holds out! Usually Mother’s Day is one of the prettiest of the year, but lately we’ve had nothing but rain and gray skies.
We almost always eat out on Mother’s Day but I know a lot of you probably like to host a brunch or even just have breakfast in bed, so I wanted to be sure and share this fun idea before the big day!
So pretty to look at, right? And if you hadn’t already noticed, berries are at their absolute peak right now so it’s super seasonal as well. Make sure to get out and buy a few pints of blackberries, raspberries, or strawberries asap! They’re as juicy, sweet, and gorgeous as you’re ever going to get.
This beautiful ombre presentation is as simple as cooking up a few berries and a beet, pureeing, and adding varying amounts to your standard waffle batter. No artificial colors necessary! Just divide my buttermilk waffle recipe into four bowls and stir in the fruit/veggie puree. Then bake as usual. I have this waffle baker and it never lets me down.
Everybody, have a wonderful weekend and a very happy Mother’s Day!
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Blackberry Beet Ombre Waffles
- 1 medium beet
- 1 cup (144 g) fresh blackberries
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons water
- 1 1/2 cups (187.5 g) all-purpose flour
- 2 1/4 teaspoons (2.25 teaspoons) baking powder
- 1/4 teaspoon (0.25 teaspoon) kosher salt
- 1 1/2 cups (360 ml) buttermilk
- 2 large eggs
- 3/4 teaspoon (0.75 teaspoon) vanilla extract
- 6 tablespoons (88.72 g) unsalted butter, melted
- Maple syrup and/or powdered sugar, for garnish
- Whipped cream, for garnish
- Fresh blackberries, for garnish
- Preheat the oven to 425°F.
- Wrap the beet in foil. Roast the beet for one hour, or until tender when pierced with the point of a sharp knife. Allow the roasted beet to cool, and remove the peel with a vegetable peeler. Cut the beet into 1-inch pieces.
- Place the blackberries, sugar, and water in a small pot and cook over medium-low heat, stirring, until the fruit has broken down and the mixture has a syrup consistency. Continue to cook until thickened, about 5 minutes.
- Add the cooked beets to the blackberry mixture, and puree until smooth.
- Preheat a waffle maker, and lightly mist it with non-stick spray.
- Place the flour, baking powder, and salt in a large mixing bowl, and stir to combine.
- In a separate bowl, combine the buttermilk, egg, and vanilla. Whisk together until smooth.
- Add the buttermilk mixture to the flour mixture, stirring until almost combined.
- Stir in the melted butter, taking care not to overwork the batter (it should be somewhat lumpy).
- Divide the batter equally between 4 smaller bowls. Stir 1 tablespoon of the blackberry-beet mixture into one of the bowls. Stir 2 tablespoons of the blackberry-beet mixture into another one of the bowls. Stir 3 tablespoons of the blackberry-beet mixture into another one of the bowls, and 1/4 cup of the blackberry-beet mixture into the last bowl.
- Place 1/4 cup of each of the batters into each of the 4 wells of the Waffle Baker, then flip and repeat on the other side. Bake the waffles for 2 minutes 45 seconds, then transfer to a wire rack to cool completely.
- Arrange waffles in a stack starting with the deepest pink color, fading up to the lightest at the top of the stack.
- Top with maple syrup and/or powdered sugar, and garnish with whipped cream and fresh blackberries.