Strawberry Waffles with Buttered Strawberry Sauce

3 Reviews
ADD YOUR REVIEW
Yield
6 servings (serving size: 1 waffle and 1/2 cup sauce)
June 1998
RECIPE BY Cooking Light

Pureed fresh strawberries give these homemade waffles a delicious fruity flavor.  The buttered strawberry sauce complements the waffles well and is perfect for topping frozen yogurt.

Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup sliced strawberries
  • 2 tablespoons 1% low-fat milk
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon vanilla extract
  • 1 large egg
  • Cooking spray
  • Buttered Strawberry Sauce

Nutritional Information

  • Calories 231
  • Caloriesfromfat 22%
  • Fat 5.7g
  • Satfat 1.1g
  • Monofat 1.9g
  • Polyfat 2.1g
  • Protein 4g
  • Carbohydrate 41.2g
  • Fiber 2.8g
  • Cholesterol 37mg
  • Iron 1.7mg
  • Sodium 86mg
  • Calcium 72mg

How to Make It

Step 1

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, and salt in a medium bowl; make a well in center of mixture. Place strawberries, milk, oil, vanilla, and egg in a blender; process until smooth. Add pureed strawberry mixture to flour mixture, stirring just until moist.

Step 2

Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron; spread batter to edges. Cook 5 to 6 minutes or until steaming stops; repeat with remaining batter. Serve hot with warm Buttered Strawberry Sauce.

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Ratings & Reviews

MichelleBiggs's Review

BlueeyedSara7
June 21, 2009
This batter comes out much too thick. I made a double batch and had to add about a half cup of milk to thin the batter. I made it with fresh strawberries just picked from my garden -- but the flavor of the waffles was still only fair/good. All in all, I'll do something else with my fresh strawberries next time. Maybe frozen strawberries would work better anyway due to the higher water content.

BlueeyedSara7's Review

carolfitz
April 19, 2009
I was pleased with the taste and color of the waffles and can't understand why a previous reviewer had such an issue with the recipe. I doubled the recipe, separated the eggs, and stiffened the egg whites as I used my Belgian waffle iron. I didn't make the sauce as I didn't have any nectar so I just used maple syrup. The next time that I make this, I will make the sauce as I believe that it would be better. Also, I meant to use whole-wheat pastry flour but remembered too late. I got 14 waffles out of the double batch and I will freeze the leftovers for a quick breakfast. Note: I eventually made the sauce and decided that I didn't like it so will not make again with the waffles.

carolfitz's Review

MichelleBiggs
November 09, 2008
Have made to recipe and also have made using a mix of all-purpose & whole wheat flours and a tbs of flaxseed. Nice, unusual color from the strawberries & a good use of overripe or bruised fruit.