Berry Waffles w/ Almond Strawberry Syrup

This recipe builds off of my basic buttermilk waffle recipe from an earlier post.  I made this batch whole wheat, added berries, and topped them with a home made syrup from strawberries and almond butter.  These waffles are so light and fluffy, you won’t be able to eat just one!

I learned how fast these go the last time I made waffles, and this time around I made a double batch.  It’s cheaper and tastier to freeze extra waffles than to buy them frozen at the store.  The secret in this waffle recipe is the addition of whipped egg whites.

When I add berries to my waffles, I always drop them in by hand, rather than mixing them into the batter.  Then I can control how many are in each waffle and how close together they are.  This sounds controlling, I know, but it prevents little doughy pockets from forming around clumps of waffles.  

I let my extra waffles cool on a wire rack and then packed them into a large container to freeze for weekday home made waffles.

This syrup is my new favorite – it’s the best of both worlds.  It is like having a peanut butter and jelly sandwich but in a syrup form.  It’s not super sugary, so if you like your syrups sweeter, add some more maple syrup, honey, or sugar to the recipe.  

The strawberry flavoring comes from defrosted and whisked strawberries and strawberry jam.

Put it all in a saucepan and heat until thick and bubbly.  Store the leftovers in a glass jar and reheat when ready to use.

Berry Buttermilk Waffles – makes 6 – 8 waffles, adapted from The Joy of Cooking, 1975

1. Sift: 2 cups whole wheat pastry flour1/4 teaspoon baking soda1-1/2 teaspoons baking powder1 tablespoon sugar1/2 teaspoon salt

2. Beat in a separate bowl until light: 2 egg yolks.  Add and beat 1-3/4 cup buttermilk (or buttermilk replacement), 6 tablespoons melted butter or margarine

3. Combine the liquid and dry ingredients with a few swift strokes.  Allow to sit while preparing egg whites.  Beat until stiff peaks form, but not dry: 2 egg whites.  Fold egg whites into batter.  

4.  Cook according to waffle iron and preferences. Drop fresh or defrosted berries onto batter before closing waffle iron – this way you can control the amount and the spacing of the berries.  Serve with almond strawberry syrup (see below). 

Almond Strawberry Syrup – makes about 10 oz

1. In a small saucepan melt 2 tablespoons butter or margarine.  Defrost 4 – 5 large frozen strawberries.  Whisk until liquefied and add enough water to equal 1/2 cup liquid.  Add to melted butter/margarine and whisk to combine.  

2.  Add 2 tablespoons maple syrup, 1/3 cup creamy almond butter, 2 tablespoons strawberry jam, and 1/2 cup water.  Whisk to combine.  Bring mixture to a boil.  Then reduce heat to low for 5 minutes, until bubbly and thickened.  

3.  Serve warm or cool.  Store in jar in the fridge.  

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