My heart aches for Paris. I’m consoling my family with an indulgent brunch. I will say grace with more reverence today. #PRAYFORPARIS

Ingredients for Blackberry Whiskey Sauce

3 tbsp. Butter
1/3 cup Blackberry Whiskey (Bird Dog)
10-12 fresh Blackberries
8 oz. Maple Syrup
1/2 tsp. fresh lemon zest

In a medium sauce pan melt 2 tbsp. of butter. Reserve the last tbsp. for the very end to finish sauce. Add whiskey and bring to a boil. (you are reducing and cooking off the alcohol) This will take about 10 minutes. Stir often. Add blackberries and syrup to the pan and bring to a boil. Reduce to a simmer for 5-10 minutes. Add last tbsp. of butter and lemon zest-stir and cover. Turn off heat.

Ingredients for Regular Waffles

2 Cups Bisquick
1 tbsp. Sour Cream
1 Egg
1 cup Whole Milk
1/2 cup Half & Half
2 tbsp. Canola Oil
1/2 tsp. Lemon Zest

Stir together gently all ingredients. Blend well, but try not to over stir mix. Pour into a well greased waffle maker and cook for approximately 5 minutes until it stops steaming. If you have one that you can flip, turn over at 2-3 minutes.

Ingredients for Gluten-Free Waffles

1 1/3 Gluten-Free Bisquick
3/4 cup Whole Milk
1/2 cup Half & Half
1 tbsp. Sour Cream
1 Egg
3 tbsp. Vegetable Oil
1/2 tsp. Lemon Zest

Stir together gently all ingredients. Blend well, but try not to over stir mix. Pour into a well greased waffle maker and cook for approximately 5 minutes until it stops steaming. If you have one that you can flip, turn over at 2-3 minutes.

Serve immediately. Add a pat of butter on top of your waffle and spoon blackberry sauce on top. I added a little fresh whipped cream to make it just a little more over the top. Enjoy!

I added a side of scrambled eggs and ham. 🙂