I Love You Waffles

Here’s a repost of a favorite Valentine’s breakfast from 2011. 

Double Strawberry.  Triple Vanilla. 

If that doesn’t say, je t’aime, I don’t know what does. 

These waffles are light and crispy.  Mine are especially lovely because they’re made with a heart-shaped waffle iron.  I just couldn’t resist.  I mean, if you’re going to go to all the trouble of making waffles they might as well be the cutest you’ve every seen, right?  There’s still time to order one before Valenttine’s Day, if you want.  I put a link below the recipe.  This recipe makes about 8 waffles.  I’ve divided into 4 parts, which seems complicated, but it’s really not.  You can use real maple syrup if you don’t want to make your own syrup.  You may not used canned whipped cream though.  I insist you make that from scratch.

 

For Strawberry Waffles:

1/2 c flour
1/2 c sugar
1 t sea salt
1 t baking powder
1/2 t baking soda
1 1/2 c low-fat buttermilk
1/2 c milk
1 stick of butter, melted
2 eggs, separated
2 T sugar
1 T vanilla extract
1 c strawberries, small dice

1.  Mix all dry ingredients together.  Mix buttermilk, milk and lightly beaten egg yolks together.  Pour wet ingredients into dry ingredients and stir until incorporated.  Add melted butter and stir until incorporated again.

2.  Beat egg whites until stiff peaks form.  Add sugar and vanilla and beat another minute.  Gently fold the egg whites into the batter.  Add strawberries, careful not to deflate the batter.

3.  Cook according to your waffle iron’s instructions.  If you aren’t making them to order, you can keep them warm and crisp by placing them in on a wire cooling rack placed on a baking sheet inside a 200º oven.

For Vanilla Bean Whipped Cream:

8 oz heavy whipping cream
1 t sugar
1 vanilla bean (1 T vanilla extract can be substituted)

1.  Place bowl, cream and whisk attachment in your freezer for 5-10 minutes before whipping.

2.  Slice your vanilla bean in half, lengthwise and greedily scrape out the seeds.

3.  Place all cream, sugar and seeds in the cold bowl and mix on medium high until it’s stiff and fluffy, about 3-5 minutes.  If not using right away, refrigerate it.

For the Strawberries:

1 package strawberries, sliced
zest  and juice of 1/2 an orange
up to 1 T sugar.
dash of sea salt

1.  Taste your strawberries to determine whether or not they need sugar.  (Yes, I know, cooking is rough.)  Mix everything together and let rest about 20-30 minutes.

For the Vanilla- Orange Syrup

1 c sugar
1 c filtered water
just the orange part of an orange peel from 1/2 an orange (Use the same orange from the strawberries)
leftover bean you used for the whipped cream or 1 t vanilla extract

1.  Over a medium high flame melt the sugar and water, swirling rather than stirring the pot.  Allow it to bubble and cook for about 10 minutes as it reduces into a syrup.  Turn off flame.  Add peel and bean.  Allow them to steep for about 2 minutes.  Remove and discard peel and bean. 

For the Whole Shebang:

1.  Layer waffles, whipped cream and strawberries as high as you’d like.  Pour syrup over it.  Add one more dollop of whipped cream.

2.  Using a paring knife or kitchen scissors, cut a few strawberry slices into hearts.  Place them on top of the final whipped cream dollop and scattered around the plate.

3.  Serve this only to people you love.  Demand kisses in return.  Enjoy!

This is a link to the waffle iron I have.  Pretty cute, isn’t it?

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