Food, Sweets

Strawberry Overload Waffle 

They say a perfect waffle is defined as being crisp and well-browned on the outside with a moist, light, airy and fluffy inside – If a light and fluffy waffle interior is important to you, separate your eggs (just like what I did). Here’s the recipe of my delicious, light, fluffy & berry berry tasty waffles! 🍓🍓🍓

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Ingredients

– Fresh Eggs 2 (yolks and whites separated)

– Waffle Mix 2 cups (or 2 cups all-purpose flour + 1/2 tsp salt if you don’t have waffle mix)

– Baking Powder 3 tsp

– Sugar 3/4 cup (or waffle sugar)

– Butter 1 cup (melted)

– Milk 2 cups

– Strawberry Essence 1 tbsp

– Fresh Strawberries

– Nappage or Honey Syrup (opt)

– Vanilla Ice Cream

– Powdered sugar

Instructions

1. Prepare the ingredients and preheat your waffle iron.

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2. In a large bowl, sift together waffle mix or flour, salt, baking powder and sugar (or add the waffle sugar after sifting the flour mixture).

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3. In another bowl, mix together egg yolks, milk, melted butter and strawberry essence.

4. Stir wet ingredients into dry ingredients, mix until fully incorporated.

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5. Beat the egg whites until stiff peaks form. Fold into the batter.  

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6. Bake in a preheated waffle iron according to manufacturer’s directions because every waffle iron is different (this is what I use; there’s an orange indicator light that tells you when it’s ready).

You want your waffles to be crisp and brown on the outside. 🙂

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7. Slice some strawberries in half, brush with nappage or honey syrup.

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CLR_16178. Place the waffles on a plate and top with vanilla ice cream. Pour the glazed strawberries all over the waffles and dust with powdered sugar (drizzle with honey syrup if you desire a sweeter taste).

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Voilà!!! Your yummy waffles are ready! And they taste as good as they look.

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B O N  A P P É T I T ! ! !

♡ ♡ ♡

This entry was posted in: Food, Sweets

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I start my day with coffee and end my day with wine. #fact *:) Mimi Claire, this website/blog, symbolizes my foray into the world of baking and cooking. It was born out of my childhood passion in exploring and inventing different types of original recipes with a twist. What started as a self-taught passion journey has been transformed lately into a lifework in my attempt to share my discoveries and tastes thru this channel with like-minded people all over the world. I hope to achieve the fine mix and taste in between the Filipino, Japanese and French cuisine arts in my dreams of becoming a full-fledged chef in my own café/restaurant venture someday. I graduated from Le Cordon Bleu in Tokyo in 2014 with a Patisserie Diploma and will continue to study French cuisine sometime soon again. I am currently attending one of Japan’s most popular cooking schools, the ABC Cooking Studio to learn more about Washoku (Japanese Traditional Cuisine) and Wagashi (Japanese Confectionery). Please bear with me in my personal journey in this life-work I have chosen for myself. xo, Claire