2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 tablespoons granulated white sugar
2 cups whole milk
4 tablespoons (1/2 stick) unsalted butter, melted
2 teaspoons vanilla extract
1 pound fresh strawberries, hulled and diced (about 3 cups)
3/4 cup granulated white sugar
3 tablespoons freshly squeezed orange juice
1 teaspoon cornstarch
1/2 teaspoon finely grated orange zest
whipped cream, totally optional
MAKE THE SYRUP:
Add the strawberries and sugar to a medium saucepan. In a small bowl, stir together the orange juice and cornstarch until the cornstarch is dissolved. Add to the pan along with the orange zest. Bring the mixture to a boil. Reduce the heat to low and simmer until the strawberries are soft and the syrup has thickened (stirring every once in a while)- 15 to 18 minutes. Remove from heat and let cool (or refrigerate) until ready to serve.
MAKE THE WAFFLES:
1. Preheat your waffle baker.
2. Sift the flour, baking powder and salt into a medium bowl.
3. In a separate bowl, whisk together the egg yolks and sugar until sugar has dissolved and the mixture is a pale yellow color. Whisk in the milk, butter and vanilla. Add the dry ingredients and whisk just until combined. In a 3rd bowl, use an electric mixer to beat the egg whites until soft peaks form (about 1 minute). Use a rubber spatula to gently fold the egg whites into the batter.
4. Spray the waffle iron with nonstick spray. Spoon the batter onto the center of the waffle iron and let it spread to the edges. Close the waffle iron and cook until golden brown- about 2 to 3 minutes. Repeat with the remaining batter. Serve warm waffles with strawberry syrup (and whipped cream!)
TIP: You can sub frozen unsweetened strawberries for fresh strawberries
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