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Photo:Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley
Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley
Active Time:25 minsTotal Time:50 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:50 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:50 mins
Total Time:
50 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ¾poundsfresh strawberries (about 7 cups), hulled1 ¼cupsall-purpose flour1cupwhole-wheat pastry flour2tablespoonsgranulated sugar2teaspoonsbaking powder½teaspoonsalt1 ¾cupslow-fat buttermilk2large eggs, lightly beaten¼cupunsalted butter, melted1teaspoonvanilla extract1tablespoongrated lemon zest¼cuppure maple syrup3tablespoonswater1tablespooncornstarch
Cook Mode(Keep screen awake)
Ingredients
1 ¾poundsfresh strawberries (about 7 cups), hulled
1 ¼cupsall-purpose flour
1cupwhole-wheat pastry flour
2tablespoonsgranulated sugar
2teaspoonsbaking powder
½teaspoonsalt
1 ¾cupslow-fat buttermilk
2large eggs, lightly beaten
¼cupunsalted butter, melted
1teaspoonvanilla extract
1tablespoongrated lemon zest
¼cuppure maple syrup
3tablespoonswater
1tablespooncornstarch
DirectionsFinely chop 8 ounces (about 2 cups) strawberries; set aside for batter. Quarter the remaining strawberries; set aside for sauce.Preheat waffle iron to medium-high. Whisk all-purpose flour, pastry flour, sugar, baking powder and salt together in a large bowl until well combined. Add buttermilk, eggs, butter and vanilla to the flour mixture, stirring until just combined and evenly moistened (some lumps may remain). Fold in the finely chopped strawberries.Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Christina DaleyLightly coat the waffle iron with cooking spray; spoon on about 3/4 cup batter. Cook until golden brown and crisp, 4 to 5 minutes. Repeat the process with the remaining batter.Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Christina DaleyMeanwhile, combine the quartered strawberries and lemon zest in a medium saucepan. Cook over medium-high heat, stirring often, until the strawberries release their juices, 3 to 4 minutes. Stir in maple syrup. Whisk water and cornstarch together in a small bowl; add to the strawberry mixture and cook, stirring constantly, until thickened, about 2 minutes. Serve the waffles with the sauce.Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Christina DaleyTo make aheadWrap cooled waffles individually in plastic wrap and place in a freezer-safe container; freeze for up to 2 months.Originally appeared: EatingWell.com, July 2022
Directions
Finely chop 8 ounces (about 2 cups) strawberries; set aside for batter. Quarter the remaining strawberries; set aside for sauce.Preheat waffle iron to medium-high. Whisk all-purpose flour, pastry flour, sugar, baking powder and salt together in a large bowl until well combined. Add buttermilk, eggs, butter and vanilla to the flour mixture, stirring until just combined and evenly moistened (some lumps may remain). Fold in the finely chopped strawberries.Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Christina DaleyLightly coat the waffle iron with cooking spray; spoon on about 3/4 cup batter. Cook until golden brown and crisp, 4 to 5 minutes. Repeat the process with the remaining batter.Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Christina DaleyMeanwhile, combine the quartered strawberries and lemon zest in a medium saucepan. Cook over medium-high heat, stirring often, until the strawberries release their juices, 3 to 4 minutes. Stir in maple syrup. Whisk water and cornstarch together in a small bowl; add to the strawberry mixture and cook, stirring constantly, until thickened, about 2 minutes. Serve the waffles with the sauce.Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Christina DaleyTo make aheadWrap cooled waffles individually in plastic wrap and place in a freezer-safe container; freeze for up to 2 months.
Finely chop 8 ounces (about 2 cups) strawberries; set aside for batter. Quarter the remaining strawberries; set aside for sauce.
Preheat waffle iron to medium-high. Whisk all-purpose flour, pastry flour, sugar, baking powder and salt together in a large bowl until well combined. Add buttermilk, eggs, butter and vanilla to the flour mixture, stirring until just combined and evenly moistened (some lumps may remain). Fold in the finely chopped strawberries.
Lightly coat the waffle iron with cooking spray; spoon on about 3/4 cup batter. Cook until golden brown and crisp, 4 to 5 minutes. Repeat the process with the remaining batter.
Meanwhile, combine the quartered strawberries and lemon zest in a medium saucepan. Cook over medium-high heat, stirring often, until the strawberries release their juices, 3 to 4 minutes. Stir in maple syrup. Whisk water and cornstarch together in a small bowl; add to the strawberry mixture and cook, stirring constantly, until thickened, about 2 minutes. Serve the waffles with the sauce.
To make ahead
Wrap cooled waffles individually in plastic wrap and place in a freezer-safe container; freeze for up to 2 months.
Originally appeared: EatingWell.com, July 2022
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Nutrition Facts(per serving)391Calories11gFat63gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
