Prep Time 25m
Cook Time 8m
Ready Time 34m
Yield 4 servings

  • Crisco® Original No-Stick Cooking Spray
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 1/4 cup sugar
  • 1 tablespoon poppy seeds
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla or almond extract
  • 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening, melted
  • 1/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, melted
  • 1 tablespoon grated lemon peel
  • 1 (16 oz.) package frozen blueberries , thawed and undrained
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
Preparation Directions
  • Step 1Spray waffle maker with no-stick cooking spray.
  • Step 2Whisk flour, sugar, poppy seeds, baking powder, baking soda and salt in large bowl. Whisk together eggs, buttermilk, almond extract, shortening and lemon peel in small bowl. Add buttermilk mixture to flour mixture; whisk just until blended. Do not over mix. Let batter rest 15 minutes before baking.
  • Step 3Heat wafflemaker according to manufacturer’s directions. Ladle batter into waffle maker. Cook until golden. Repeat with remaining batter. Serve with Blueberry Sauce.
  • Step 1Combine blueberries, water and sugar in medium saucepan; bring to a boil. Reduce heat to low; simmer 15 minutes. Combine cornstarch with 2 tablespoons water in small bowl; stir into blueberry mixture. Add lemon juice. Bring to a boil; cook and stir 1 minute or until mixture is thickened. Cool slightly. Serve with waffles.
doughboy doughboy

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