Potato Waffles With Blueberry Syrup

• 12 cup sugar
• 1 tablespoon cornstarch
• 18 teaspoon cinnamon
• 34 cup water
• 2 teaspoons lemon juice
• 1 cup fresh blueberries or 1 cup frozen blueberries, thawed, drained
• 1 13 cups instant mashed potatoes
• 1 cup flour
• 2 teaspoons baking powder
• 12 teaspoon salt
• 2 14 cups skim milk
• 1 tablespoon oil
• 2 eggs

1. In medium saucepan, combine sugar, cornstarch and cinnamon; stir in water and lemon juice until smooth.
2. Over medium heat, bring to a boil, stirring constantly.
3. Stir in blueberries; reduce heat.
4. Simmer about 3 minutes or until thickened, stirring occasionally.
5. Remove from heat; set aside.
6. Heat waffle iron.
7. Lightly spoon flour into measuring cup; level off.
8. In large bowl, combine potato flakes, flour, baking powder and salt.
9. Add milk, oil and eggs; stir until blended (batter will be lumpy).
10. Bake in hot waffle iron until steam stops and waffle is golden brown.
11. Serve with warm blueberry syrup.

sugar, cornstarch, cinnamon, water, lemon juice, fresh blueberries, instant mashed potatoes, flour, baking powder, salt, milk, oil, eggs

Taken from www.food.com/recipe/potato-waffles-with-blueberry-syrup-219534 (may not work)