Strawberry Waffles with Buttered Strawberry Sauce

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.

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.

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.