I’m not a huge fan of breakfast, give me coffee and a few bites of pastry and I’m good until lunch. But when it’s brunch or breakfast for dinner, I’m in. And I LOVE a crispy waffle topped with berries and plenty of butter and maple syrup to fill each and every little square. And crispy bacon. Bacon makes everything better.
I made these for my son’s sleepover and I was lucky to get half a waffle and a few bacon crumbs. They were a hit.
This recipe is based on one from my go-to cookbook…Betty Crocker circa 1978. I have the 1981 edition. It’s falling apart and covered with notes and stains from countless uses. If I ever lose it, I’ll be heartbroken. Betty sure knows how to cook.
I make my waffle batter in a blender, they get lighter that way and the fruit gets nice and pureed AND it’s easier to pour. Use a food processor, mixer or do it the old-fashioned way by hand. A note about the butter, it seems like a lot, but you won’t be sorry! If you use unsalted butter, add 1/2 teaspoon of salt instead of just a dash. The batter can be made ahead the night before and stored in the refrigerator.
Crisp Strawberry Waffles
3/4 cup of sliced strawberries (or substitute frozen)
2 large eggs
1 3/4 cup milk
1/2 teaspoon vanilla
dash of cinnamon
1/2 cup butter, melted
2 cups all purpose flour
3 teaspoons baking powder
2 tablespoons sugar
dash of salt
Blend eggs, milk, vanilla and berries until smooth. Blend in melted butter, cinnamon, baking powder, sugar and salt. Add the flour one cup at a time, blending just until smooth, don’t overmix or the gluten in the flour will develop and the waffles will not be as fluffy. Bake in a waffle iron per manufacturer’s directions. Serve them hot off the waffle iron topped with berries and a dusting of powdered sugar with a side of softened butter and warm maple syrup. Waffles lose their crispy texture in a hurry, so if you need to hold them, put them in a warm oven right on the racks, not on a plate. There’s nothing worse than butter than bits of cold butter or syrup that turns your hot fluffy waffle into a cold soggy one, so I always heat the syrup in the microwave and keep my butter in a butter bell on the counter.
Note on equipment: I’ve had expensive waffle irons and blenders and you really can’t beat the cheapo brands. You don’t have to break the bank for these items.