Mmmm… Waffles with a crisp outside but light and tender on the inside. That’s what I’m talkin bout! What a great way to start the morning. You just know it’s going to be a good day after eating one of these.
My favorite way to eat waffles is with berries and homemade whipped cream. Syrup is good (especially homemade) but fresh berries are a refreshing delight and perfect for the summer. And it’s just so pretty with all that color! Plus you’re getting all those vitamins and antioxidants from the berries. 🙂If you have leftover waffles you can store them in the fridge for up to 2 days or stack them between layers of wax paper and place them in a large ziplock bag to freeze. Just pop them out of the freezer and toast for a quick and easy breakfast. Enjoy!
Waffles with Berries & Cream
- Whipped Cream
- Berries washed and cut
For the Waffles
- 2 cups all-purpose flour I like to substitute 1 cup with whole wheat flour
- 4 teaspoons baking powder
- 2 tablespoon sugar
- 1/2 teaspoon salt
- Pinch of cinnamon
- 2 eggs separated
- 1 3/4 cup buttermilk
- 1 teaspoon vanilla
- 6 tablespoons butter melted
Turn on and heat up waffle iron.
In a medium size mixing bowl, combine flour, baking powder, sugar, salt, and cinnamon.
Divide the egg whites and yolks in separate bowls (I think this is easiest to do by dumping the egg in your hand and letting the egg white strain through your fingers into a bowl). With an electric hand mixer beat the egg whites to "stiff peak" stage (if you want to get a workout in then you can do this by hand with a whisk) and set aside.
Combine the egg yolks, buttermilk, and vanilla. Add to the dry ingredients. When halfway mixed stir in the melted butter and mix until just combined. Fold in the beaten egg whites.
Pour batter into waffle iron and cook to desire doneness.
Top with whipped cream and berries and serve.
Recipe Source: Garnish & Glaze original recipe