Strawberries and Cream Buttermilk Waffles
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 - 6 servings
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Course
Breakfast
Strawberries and Cream Buttermilk Waffles
Description
The Strawberries and Cream Buttermilk Waffles recipe combines a leavened batter made from flour, buttermilk, eggs, baking powder, baking soda, sugar, and melted butter to produce waffles with a tender crumb and a golden crisp crust. Fresh strawberries are lightly macerated in sugar and orange juice, allowing them to release juices and develop sweetness and a hint of citrus brightness.
Waffles are cooked in a preheated waffle iron until crisp and kept warm in a low oven. Whipped cream with sugar is beaten to medium peaks, providing a creamy and light topping that complements the fresh berries. This combination delivers a balance of textures and fresh, mildly sweet flavors.
Serving the waffles immediately after cooking ensures the best texture contrast between crisp and tender, enhanced by the juicy strawberries and soft whipped cream. This makes a suitable selection for a special weekend breakfast or brunch gathering.
Ingredients
- 2 cups strawberries sliced
- 3 tablespoons sugar divided
- 1 tablespoon orange juice freshly squeezed
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups buttermilk
- ⅓ cup butter melted, unsalted
- 3 egg large
- 1 cup heavy cream cold
Instructions
- In a large bowl, combine strawberries, 1 tablespoon sugar and orange juice. Let stand, stirring occasionally, until sugar has dissolved, about 10 minutes; set aside.
- Preheat oven to 200 degrees F and a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
- In a large bowl, combine flour, baking powder, baking soda, salt and 1 tablespoon sugar.
- In a large glass measuring cup or another bowl, whisk together buttermilk, butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist but slightly lumpy.
- Pour a scant 1/2 cup of the buttermilk mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes; keep warm in oven.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and remaining 1 tablespoon sugar until medium peaks form, about 3-5 minutes.
- Serve waffles immediately, topped with whipped cream and reserved strawberries.
User Reviews
Overall Rating
5
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