Belgium Waffle with Smoked Blueberry Sauce

Steps

• 1

  When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  225 ˚F / 107 ˚C

  Super Smoke

• 2

  Make the smoked wild blueberry sauce. On a rimmed baking sheet, spread the blueberries out in a single layer.

  Ingredients

  • 1 Cup wild blueberries

• 3

  Place the baking sheet directly on the grill grates. Close the lid and smoke for 30 minutes.

  225 ˚F / 107 ˚C

  Super Smoke

• 4

  Remove the baking sheet from the grill and transfer the smoked blueberries to a sauté pan. Increase the Traeger temperature to 500°F and preheat with the lid closed for 15 minutes.

  500 ˚F / 260 ˚C

• 5

  In the sauté pan, add the lemon juice, and sugar, and bring to a simmer over medium heat. Reduce heat to low and simmer for 15 minutes until liquid is syrupy.

  Ingredients

  •  Juice of 1/2 lemon

  • 1/2 Cup granulated sugar

• 6

  Spray the interior of a cast iron waffle iron with nonstick spray and place directly on the grill grates to preheat.

  Ingredients

  •  Nonstick spray, for greasing

• 7

  Make the Belgium waffle batter. In a medium bowl, add the flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk and eggs.

  Ingredients

  • 1 1/2 Cup all-purpose flour

  • 2 Tablespoon granulated sugar

  • 1 Teaspoon baking powder

  • 1/4 Teaspoon Salt

  • 1 1/4 Cup milk

  • 3  eggs

• 8

  Combine the milk mixture with the dry mixture, whisking gently being careful to not overmix. When milk is fully incorporated, gently whisk in the melted butter.

  Ingredients

  • 3 Tablespoon butter, melted

• 9

  Working in batches, pour the batter into the waffle iron, close the waffle iron and grill lid, and cook 10 minutes, flipping halfway through.

  500 ˚F / 260 ˚C

• 10

  Remove the waffles from the grill. Top the waffles with blueberry sauce and whipped cream, as desired. Enjoy!

  Ingredients

  •  Whipped cream, for serving