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Blueberry Belgian Waffles
1½ cups all-purpose flour
½ cup wheat flour
2 tablespoons light brown sugar
1 tablespoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
2 cups buttermilk
2 eggs, separated
cup butter, melted
½ pint California Giant Blueberries
Sift all the dry ingredients in a medium bowl.
Separate the egg whites in another bowl reserving the yolks in the dry ingredient bowl.
Beat the whites to a soft peak.
Add the milk and butter with the yolks in the dry ingredients bowl and blend.
Fold the whites and the batter together.
Add the berries and continue to fold.
Scoop batter into waffle iron and cook according to manufacturer's instructions until golden brown.
Top with blueberries and serve warm.
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