So Valentine’s Day may or may not be coming up. I’m with much of the world in that I think it’s a Hallmark Holiday and exists solely for the purpose of selling greeting cards and boxes of chocolate. And it probably holds up the floral industry for the other 364 days of the year.
But I will at least concede that Valentine’s Day often brings out some of the richest, most gorgeous foods. It’s the time of year you order that steak, those scallops, that big lobster, and you drink a big glass of wine and split a double-chocolate-upon-chocolate-topped-with-chocolate dessert. However, why you would stuff your face and then partake in some… physical activity is beyond me.
But I’m not single, and I’m not bitter, and I doubt that you guys are either. At least I hope not.
I think love should be celebrated every day. And what else do you need every day? Breakfast.
See what I did there?
On Valentine’s Day, Mother’s Day, a Birthday… hell, Saturday, anyone loves breakfast in bed. And when you serve up some of these gorgeous waffles with a fresh strawberry syrup and homemade whipped cream, they will be putty in your arms. Hint: It’s also a great way to indulge without completely wrecking the rest of the day.
I know the ingredient list seems long, and at a glance it might seem really involved, but I promise it goes faster than you think and the outcome is completely worth it!
Start the strawberry syrup simmering (say that five times fast) while you mix the waffle batter and then whip up the whipped cream at the very end – it takes less than 5 minutes.
Speaking of whipped cream, did you know that the narrower the container you mix it in, the faster it will come together? If you’ve made whipped cream before and found that it took forever, try using a mason jar, quart sized takeout soup container, large wide-mouthed cup, or really anything that is tall and just fits your immersion blender or hand mixer.
If you make this recipe, don’t forget to share it using our hashtag #aftbeats. I wanna’ see what you’re up to!
Until next time. X
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Waffles with Strawberry Syrup and Homemade Whipped Cream
Sarah | Away From the Box
Yields 4 Waffles
Fluffy Belgian waffles with homemade strawberry syrup and whipped cream, an indulgent and sweet breakfast treat. Perfect for that special day.
- In a small saucepan over medium-low heat, combine the strawberries, orange juice, sugar and vanilla extract.
- Simmer uncovered for 25-35 minutes, stirring occasionally, until much of the liquid has evaporated. Set aside to cool.
- Preheat your waffle iron and gently oil the plates with oil and a paper towel.
- While the strawberries are simmering, combine the flour, baking powder, baking soda, salt and sugar in a large bowl.
- In a separate medium bowl, whip the egg whites on high speed until stiff peaks form. In another bowl, whisk together the yolks and buttermilk. Gently pour in the melted butter while whisking.
- Fold the buttermilk mixture in with the egg whites, then fold in the club soda as well.
- Gently combine the wet mixture with the dry until mixed. There should still be lumps.
- Fill the waffle iron with about 1/2 c. of the batter and cook according to manufacturer directions, typically 5-10 minutes and flipping at least once or twice. When it stops steaming, it's usually a good indicator that the waffles are done. Adjust amount of batter as needed, according to the size of your waffle iron and preferred waffle size.
- Pour the heavy cream, vanilla extract and powdered sugar in a tall, cylindrical container that fits your immersion blender or hand mixer (or use a stand mixer). Large mouth mason jars, cups, and soup takeout containers work well for this.
- Mix on high speed until it rises and thickens, to the consistency you prefer, usually about 1 or 2 minutes. Be warned: if you mix it too much it will turn into butter.
- Serve waffles warm, topped with the strawberry syrup and a dollop of whipped cream.
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