Last Updated on May 6, 2022
Waffles with fresh strawberry sauce are a wonderful start to any morning, loved by kids of all ages, from two to ninety-two.
Waffles vs Pancakes and Crèpes
Pancakes, crèpes, and waffles all start with a flour-based, egg, and milk batter. Crèpes don’t use baking powder for leavening because they are supposed to be thin. Pancakes do use it and get nice and fluffy. However, because waffles are being crushed in a waffle iron, they need a little extra help. They get that help from stiffly beaten egg whites which are folded into the batter.
Strawberries are so refreshing bursting with sweet juice. They are a wonderful way to welcome summer and a nice change from the traditional maple syrup. Making the sauce from them is very simple. Just put them in a food processor or blender and puree them. You can add sugar if they are not very sweet.
An Old Friend Comes to the Rescue
The most important part about whipping egg whites is that the bowl has to be absolutely free of any kind of fat. That means it should be scrupulously clean and that there should not be any egg yolk with the whites. There are a few ways to keep that from happening and the best way is to use the tools you were born with – your hands.
- Get three small bowls and put them in front of you
- Tap the edge of the egg on one of the bowls to crack it.
- Pour the egg into one of your open hands.
- Hold the egg over the second bowl and let the white drip.
- Put the yolk into the third bowl
- The first bowl is there in case you have an accident
Unless you are going to make meringue for a Lemon Meringue Pie, you do not need a stand mixer to whip egg whites into stiff peaks. If you want to build strong muscles, I recommend a balloon whisk. A handheld mixer works well for this, but the very best is an old-fashioned egg beater. Because you are turning the crank yourself, you have much more control than you do with a handheld mixer. Besides, it’s kind of fun watching the egg whites turn from clear to bright white.
Now that you have separated the eggs, you can continue to make the buttermilk waffles with fresh strawberry sauce.
~~ — Waffles — ~~
- 1 ½ cup flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup buttermilk
- 4 tablespoon butter, melted
- ½ teaspoon vanilla
- 2 eggs, separated
- 1 tablespoon sunflower oil
~~ — Strawberry Sauce — ~~
- 5 Strawberries
- ½ teaspoon Balsamic Vinegar
- 1 teaspoon Sugar
- Mise en place.
- 5 Strawberries, 1/2 teaspoon Balsamic Vinegar, 1 teaspoon SugarTo make the sauce, put the strawberries into a small food processor bowl with the balsamic vinegar and sugar. Process them, then stop and scrape the bowl, then process them again to puree. Set the sauce aside.
- Preheat the waffle iron to medium.
- 2 eggsSeparate the egg yolks from the egg whites and set both aside.
- 1 1/2 cup flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/4 cup buttermilk, 4 tablespoon butter, 1/2 teaspoon vanillaSift the dry ingredients together. Add the two egg yolks and half the milk. Mix together then add the rest of the milk as you stir. Finally add the butter and stir completely.
- Whip the egg whites until peaks form. Put a little of the batter into the whites to break them up a bit, then fold the whites into the batter. You will have white streaks, and that’s okay. You will also have a nice, light products.
- 1 tablespoon sunflower oilOil the waffle iron and then pour/spoon enough of the batter to make one waffle. Put the lid on, and bake until the light goes off, or until the lid comes off easily without the waffle sticking.
- Remove the waffle, and re-oil the iron, and make more waffles until all the batter is gone.
- Serve the waffles with the sauce. You can melt additional butter to serve with the waffles. For presentation, you can dust the waffles and strawberries with powdered sugar.