Waffles with “Zesty” Strawberry Sauce
15th June, 2009 - Posted by Emily - Comments
I’m not sure what the deal was Saturday morning when I really wanted waffles, but my waffle iron did not want to cooperate! I’ve never had issues before, but this time they either kept cooking too quickly, even when I turned the heat down, or they kept getting stuck to the iron. After getting seriously cranky, I finally got a few good ones out of the batch. Since there’s only two of us at home, usually there are extra waffles since we each eat only one or two. I’ve found that if you cool the leftover waffles completely in a single layer, then stack and put in a freezer bag, they keep well in the freezer. Don’t stack them while cooling or they’ll get mushy. Then you can pop them in the toaster to warm them whenever you feel like having a waffle! In my opinion, it’s a healthier version of an Eggo. And waffles are so easy to make from scratch. Don’t bother with the boxed mixes!
As promised, my next few posts will probably be about strawberries. I went to the Minneapolis Farmers Market on Friday and picked up some strawberries. I knew they’d make a great topping for my waffles. Here’s an Emily-original recipe for strawberry sauce, which has been deemed “Zesty Strawberry Sauce” by John. The “zesty” part comes from the added lemon zest.
Waffles
From Betty Crocker’s Cookbook, makes about 8 waffles
2 eggs
2 cups flour (all-purpose or whole wheat, I used all-purpose)
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon brown sugar
4 teaspoons baking powder
1/4 teaspoon salt
Heat waffle iron. Beat the eggs in a large bowl until fluffy, then add in the remaining ingredients and beat just until smooth. Pour about 1/2 cup batter onto your waffle iron (you may need to adjust, depending on the size of your waffle iron). Close lid and bake until light golden brown. Repeat until you’ve made all your waffles.
Zesty Strawberry Sauce
1 pint strawberries, hulled and sliced into quarters
3 tablespoons of sugar (you may need more or less, depending on how sweet your strawberries are)
1 tablespoon cornstarch
2 tablespoons water
Juice of one lemon
Zest of 1/2 lemon
Put all ingredients into a medium saucepan and stir. Cook over medium-low heat, stirring occasionally until thickened. Top the waffles with the strawberry sauce and then with whipped cream (if desired). Enjoy!