Description
Delicious champagne soaked strawberry waffles with a homemade syrup, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour, good quality
- 2 teaspoons baking powder, fresh
- ½ teaspoon salt
- 4 large eggs, separated
- 2 tablespoons granulated white sugar
- 2 cups (480 ml) whole milk
- ¼ cup (56 g or ½ stick) unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 pound (450 g) fresh strawberries, hulled and diced
- ¾ cup (150 g) granulated white sugar
- 3 tablespoons freshly squeezed orange juice
- 1 teaspoon cornstarch
- ½ teaspoon finely grated orange zest
- Non-stick cooking spray
- Whipped cream (optional, for serving)
Instructions
- Step 1: In a medium saucepan, combine the diced fresh strawberries with ¾ cup (150 g) granulated white sugar and a splash of water to help release the juices. Heat over medium heat, stirring occasionally to prevent burning, until the strawberries start to break down and the mixture is juicy, about 5 minutes.
- Step 2: In a small bowl, mix 3 tablespoons freshly squeezed orange juice with 1 teaspoon cornstarch until smooth. Add this mixture to the saucepan with strawberries and sugar. Continue to stir while simmering until the syrup thickens and achieves a glossy finish that clings to the strawberries, about 2 to 3 minutes. Add ½ teaspoon finely grated orange zest to the syrup and stir to combine, then set aside.
- Step 3: While the syrup is cooking, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt into a mixing bowl. Sifting aerates the flour and contributes to a light, fluffy waffle texture.
- Step 4: In another bowl, whisk together the 4 egg yolks, 2 tablespoons granulated sugar, 2 cups whole milk, ¼ cup melted unsalted butter, and 2 teaspoons vanilla extract until the mixture is smooth and creamy.
- Step 5: In a clean bowl free from grease, beat the 4 egg whites with a whisk or electric mixer until soft peaks form. The whites should be airy and hold their shape but not dry or grainy.
- Step 6: Gently fold the sifted dry ingredients into the wet mixture. Then gently fold in the beaten egg whites until the batter is just combined with no visible white streaks. Be careful not to overmix to maintain the airiness of the batter and prevent dense waffles.
- Step 7: Preheat your waffle maker according to the manufacturer’s instructions and lightly spray with non-stick cooking spray. Spoon enough batter to cover the waffle grid evenly. Cook waffles until golden brown with chewier, crispier edges; cooking times will vary depending on your machine. Check for golden color as an indicator of doneness. If waffles are not crisp, increase cooking time by 2 to 3 minutes and allow them to rest uncovered for 1 minute before serving.
- Step 8: Stack the waffles on plates and drizzle generously with the warm strawberry syrup. Add a dollop of whipped cream if desired for a creamy contrast. These waffles pair well with fresh berries, Greek yogurt, or cottage cheese on the side. Optionally sprinkle powdered sugar or maple syrup for extra sweetness.
Notes
- Room Temperature: Store waffles in an airtight container at room temperature for up to 2 days. Avoid stacking them to keep edges crisp.
- Refrigeration: Keep waffles in an airtight container inside the refrigerator for up to 5 days. Reheat gently to restore texture before serving.
- Freezing: Wrap individual waffles tightly in plastic wrap, place in a freezer-safe bag, and freeze up to 2 months. Thaw at room temperature or toast directly from frozen.
- To keep waffles light, ensure egg whites are beaten to soft peaks and fold them gently into batter to maintain volume.
- If syrup does not thicken, dissolve 1 teaspoon cornstarch in 4 tablespoons warm water and stir into the simmering syrup for at least 5 minutes.
- In case of uneven waffle cooking, monitor and adjust waffle maker temperature to maintain consistency throughout batches.
- If syrup separates, stir in 1 tablespoon freshly squeezed orange juice and simmer briefly to re-emulsify before serving.
- For crispier waffles, allow cooked waffles to rest uncovered for a minute and increase cooking time slightly as needed.
Nutrition
- Serving Size: 1 waffle
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg