Berry Wafflefare
Crisp Buttermilk Waffles with Sliced Strawberries and Melted Butter Drizzle
35 minutes
Serves 4
BreakfastAmericanNut-freeSoy-free
Herb's take
This breakfast classic gets an upgrade with tangy buttermilk and vibrant strawberries folded right into the mix. Along the way, you'll learn the art of crispy waffle science and why a simple butter drizzle is sometimes the best kind of syrup.
Equipment needed
- Waffle iron
Ingredients
Yield
4
Instructions
- 01Preheat your waffle iron according to the manufacturer's instructions.
- 02In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and sea salt.
- 03In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until fully combined.
- 04Pour the wet ingredients into the dry ingredients and gently stir just until combined; a few lumps are fine.
- 05Fold in the diced strawberries, reserving a handful for topping.
- 06Lightly brush the hot waffle iron with a bit of the unsalted butter for waffle iron.
- 07Ladle the batter into the waffle iron, using about 1/2 to 3/4 cup per waffle (or enough to just cover the grates without overflowing). Close and cook until golden brown and crisp, about 4 to 5 minutes per waffle. Repeat with remaining batter, brushing with more butter as needed.
- 08Stack waffles on warm plates. Top each with reserved strawberry slices and a generous pat of the remaining unsalted butter for serving. Let the butter melt into the waffles before digging in.
- 09Serve immediately, optionally with a sprinkle of extra sugar or a drizzle of maple syrup for the sweet-toothed.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.