Gluten-Free Waffles With Blueberry Compote - cooking recipe

Ingredients

3/4 lbs frozen blueberries
1 None cinnamon stick
2 None star anise pods
4 tbsp sugar
2 tsp cornstarch
2 cups gluten-free flour
2 tsp baking powder
1 pinch salt
2 None eggs
3 tbsp butter or margarine, melted
1 cup milk
1 1/4 cup buttermilk
1/2 None lemon, juiced
1 2/3 cups sour cream
1 tsp vanilla extract
None None powdered sugar for dusting

Preparation

In a medium saucepan, bring 1 tbsp sugar, blueberries, cinnamon, star anise and 1 tbsp of water to a boil and simmer for 3 mins. Mix the cornstarch and 1 tbsp of water, add to the blueberry mixture and simmer for 1 more min. Remove from the heat and cool.
Mix together the flour, baking powder and salt. In a large bowl, whisk the eggs with 2 tbsp of sugar. Stir in the melted butter, then the milk, buttermilk and flour mixture to make a smooth dough. Leave to rest for 15 mins. Meanwhile, mix the sour cream, lemon juice, vanilla extract and 1 tbsp of sugar with a hand mixer. Refrigerate until ready to serve.
Heat and grease a rectangular waffle iron. Add the batter in batches, re-greasing as necessary and cooling the finished waffles on a wire rack. Dust with powdered sugar and serve with the sour cream and blueberry compote.