Whole Grain Waffles with Strawberries and Whipped Cream
New Media Publishing
Provided by: Kemp Minifie
Start Mother's Day off on a healthy note with whole-wheat waffles. You might expect waffles made with whole-wheat flour to be heavy but these are surprisingly light with a lovely, nutty essence. This recipe is a breeze for Dad and the kids to make together with plenty of opportunities for everyone to be involved. The waffle batter is assembled in one bowl (no separate bowl for the liquid ingredients). If you've got an old handheld rotary egg beater that spins smoothly, try using that for the whipped cream; it does a great job and the kids will find it fun.
- FOR STRAWBERRIES
- 2 pounds strawberries, trimmed and quartered
- 4 tablespoons sugar (or less, to taste)
- 2 tablespoons lemon juice (or less, to taste)
- FOR WHIPPED CREAM
- 1 1/2 cups chilled heavy cream
- 1 1/2 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract
- FOR WAFFLES
- 2 2/3 cup whole wheat flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2/3 cup vegetable oil, plus additional for brushing pan
- 3 cups well-shaken buttermilk
- 4 large eggs
- Prepare strawberries: Toss strawberries with sugar and lemon juice and let stand 1 hour.
- Prepare cream: Whip cream with confectioners' sugar until it holds soft peaks. Beat in vanilla. Keep chilled while making waffles.
- Make waffles: Preheat oven to 200 F. and begin heating waffle iron.
- Meanwhile, whisk together flour, sugar, baking powder and soda, and salt. Add buttermilk, oil, and eggs and whisk until smooth.
- Brush hot waffle iron lightly with vegetable oil, if necessary, and spoon batter into waffle iron and cook according to manufacturer's instructions. Transfer waffles as cooked to a baking sheet and keep warm, uncovered, in oven.
- Serve waffles with strawberries and whipped cream.
- Notes and Tips:
Be sure to wash your strawberries well in a bowl with several changes of cold water, then lift them out and put them in a sieve or colander to drain.
Don't be tempted to cut and macerate the strawberries in sugar a day ahead; they'll lose their fresh taste and texture.
Measure oil first but don't wash the measuring cup; use it again to measure the buttermilk and you'll see that the buttermilk won't leave a residue in the cup.
The waffles will crisp up best if put on a cake rack set on a baking sheet so that the heat surrounds them. If you don't have one, you can put the waffles directly on the oven racks and skip the baking sheet.
Any leftover waffles can be wrapped well in plastic and frozen; separate waffles from each other with pieces of wax paper to make it easier to remove single waffles when frozen.
- Game Plan
Cut up strawberries and macerate with sugar and lemon juice.
Whip cream and store in fridge.
Make waffles and keep warm in a low oven.