Pour the heavy cream into a stainless or glass bowl. Start whipping the cream until it slightly begins to thicken. Add the sugar, a little at a time while continuing to whip. Add the vanilla and continue to whip until thick, creamy and smooth. Cover and place in the refrigerator until ready to serve.

In a 2 quart sauce pan, add blueberries, sugar, and water. On medium heat, allow mixture to come to a simmer, then turn heat to low. Stir occasionally while cooking. The compote will begin to thicken and become syrupy. After about 10 minutes of cooking, remove the pan from heat, but keep it in the pan so it can be served warm. Grate the lemon over the compote so the zest falls into the pot.

In a large 2 cup measuring cup, measure out the milk and add the apple cider vinegar. Whisk. Let the milk/vinegar mixture sit for 5 minutes to thicken. You'll have a lovely soured milk, or buttermilk. To the soured milk add the egg, applesauce and vanilla. Mix well.

In a large bowl, add the whole wheat white flour, corn starch, almond meal, baking powder, sugar, salt, cinnamon and all the walnuts except for 2 Tbs, reserved for garnish. Whisk to mix well.

Turn the waffle iron on to heat up.

Add the wet ingredients to the dry ingredients and gently stir/whisk until all the dry ingredients are moistened.

Bake in the waffle iron according to the manufactures' instructions. My waffles take about 4-5 minutes to bake.

To hold the waffles warm, while the rest are baking and so everyone can eat together, heat the oven or toaster oven to 200F and place baked waffles in oven until ready to serve.

Test the compote, if it needs warming, rewarm it now. Slightly heat the maple syrup if using.

Place waffle on plate, slather butter over waffle, top with 2-3 Tbs blueberry compote, pour amount of maple syrup desired, top with whipped cream and garnish with blueberries and reserved chopped walnuts. Serve right away.