Strawberry Waffles Recipes

Steps:

• Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, and salt in a medium bowl; make a well in center of mixture.
• Place strawberries, milk, oil, vanilla, and egg in a blender; process until smooth. Add pureed strawberry mixture to flour mixture, stirring just until moist.
• Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron; spread batter to edges.
• Cook 5 to 6 minutes or until steaming stops; repeat with remaining batter. Serve hot with warm Buttered Strawberry Sauce.

Steps:

• Place all ingredients in a small saucepan.
• Bring to a boil over medium heat and cook until mixture thickens.
• Remove from heat and serve over waffles warm or serve chilled over waffles if desired.
• Make a great ice cream topping as well!

Steps:

• Remove stems from strawberries and cut up.
• Take 1/2 of the strawberries and puree in food processor or blender.
• Preheat waffle iron.
• Separate eggs.
• Beat egg whites until they peak.
• Beat egg yolks in large bowl until smooth.
• Add flour, milk, vegetable oil, sugar, baking powder, salt, cinnamon and vanilla to egg yolks and beat just until smooth.
• Fold in egg whites.
• Spray preheated waffle iron with non-stick cooking spray.
• Pour mix into hot waffle iron.
• Cook until golden brown.
• Put sugar into a cold mixing bowl and add cold whipping cream.
• Whisk until the cream gets stiff peaks.
• Drizzle waffles with strawberry puree and top with strawberries.
• Place whipped cream on top of waffles.

Steps:

• Preheat and grease a waffle iron according to manufacturer's instructions.
• Sift flour, baking powder, and salt together in a bowl. Whisk buttermilk, yogurt, butter, eggs, and sugar together in a separate bowl; stir into flour mixture until batter is smooth. Fold strawberries into batter.
• Pour about 1/3 cup batter into preheated waffle iron; cook until lightly browned, 5 to 7 minutes. Repeat with remaining batter.

Steps:

• For the strawberry waffles: Finely dice eight of the strawberries, and combine in a small bowl with 1 heaping tablespoon sugar and the raspberry liqueur if using. Let sit at room temperature until the strawberries soften slightly and release some juice, about 15 minutes. Thinly slice the remaining strawberries lengthwise, and toss with remaining 1 heaping tablespoon sugar.
• Whisk together the flour, baking powder, baking soda, salt and 1 tablespoon sugar in a large bowl. In a small bowl, whisk together the eggs and buttermilk. Add the wet ingredients to the dry ingredients, and whisk until the mixture just comes together. Fold in the diced strawberries and their juices, and the melted butter until just combined (if the strawberries are super juicy, use a slotted spoon to transfer the berries to the batter and add just a teaspoon or so of the juices). Cover, and let sit at room temperature for 30 minutes.
• For the strawberry-black pepper butter: Combine the strawberries, butter, honey, salt and pepper in a food processor. Process until almost smooth. Scrape into a bowl, and set aside at room temperature.
• For the lemon curd whipped cream: Combine the heavy cream and lemon zest in the bowl of a stand mixer fitted with the whip attachment. Whip until slightly thickened. Add the lemon curd, and continue whipping until soft peaks form. Chill until ready to serve.
• Heat a waffle iron according to the manufacturer's directions. Brush with melted butter, and ladle batter onto the iron. Close the cover, and cook until crisp, about 4 minutes. Serve immediately, or transfer the waffle to a rack set over a baking sheet and keep warm in a 200-degree oven. Repeat with the remaining batter and melted butter.
• Top the waffles with strawberry butter, sliced strawberries and a dollop of the whipped cream.

Steps:

• Preheat a waffle iron according to the manufacturer's instructions. Into a medium bowl, sift the flour, baking powder, and salt.
• In a separate bowl, beat together the egg yolks and sugar until the sugar is completely dissolved and eggs have turned a pale yellow. Add the milk, melted butter, and vanilla extract and whisk to combine. Add the flour mixture to the egg-milk mixture and whisk just until blended. Do not overmix. In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.Using a rubber spatula, gently fold the egg whites into the waffle batter, being careful not to overmix. Coat the waffle iron with nonstick cooking spray, if required, and pour enough batter in the iron to just cover the waffle grid. Close and cook as per the manufacturer's instructions until golden brown, 2 to 3 minutes. (Do not open the waffle iron for at least 1 minute.) Repeat with the remaining batter.
• Serve immediately with Strawberry Syrup spooned over the top of each waffle.
• In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by one-third to one-half in volume, 15 to 18 minutes.
• Remove from the heat and let cool to room temperature before serving. (If thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a clean container and let cool.)

Steps:

• Preheat a waffle iron according to the manufacturer's instructions.
• Into a medium bowl, sift the flour, baking powder, and salt.
• In a separate bowl, beat together the egg yolks and sugar until the sugar is completely dissolved and eggs have turned a pale yellow. Add the milk, melted butter, and vanilla extract and whisk to combine. Add the flour mixture to the egg-milk mixture and whisk just until blended. Do not overmix.
• In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.
• Using a rubber spatula, gently fold the egg whites into the waffle batter, being careful not to overmix.
• Coat the waffle iron with nonstick cooking spray, if required, and pour enough batter in the iron to just cover the waffle grid. Close and cook as per the manufacturer's instructions until golden brown, 2 to 3 minutes. (Do not open the waffle iron for at least 1 minute.) Repeat with the remaining batter.
• Serve immediately with Strawberry Syrup spooned over the top of each waffle.
• Fresh Strawberry Syrup: In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by one-third to one-half in volume, 15 to 18 minutes.
• Remove from the heat and let cool to room temperature before serving. (If thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a clean container and let cool.).

Steps:

• NOTE: Use a Belgian Waffle Maker or reduce batter portion to 1/4 cup per waffle and cooking time to 2 1/2 to 3 1/2 minutes per waffle.
• Beat egg whites until stiff. Set aside.
• Mix the flour, baking powder, baking soda and sugar together.
• Beat the egg yolks with the sour cream, milk and chocolate syrup.
• Mix the oil with the melted butter, using a small bowl.
• Add the sour cream mixture - alternate
• with the oil and butter mixture - to
• the dry ingredients. Mix until smooth.
• Fold in the egg whites.
• Pour 1/2 Cup of batter into a lightly greased waffle maker (see NOTE above).
• Bake for 4 or 5 minutes or until the steaming stops.
• Repeat for the remainder of the batch of waffles.
• Whip the whipped cream until stiff and fluffy but not dry.
• Top hot waffles with sliced strawberries and whipped cream.
• Serve at once.