Breakfast Waffles with Fresh Whipped Cream
And Strawberry Sauce
For the Waffles:
Ingredients:
2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Directions:
1. Preheat waffle iron. Beat eggs in large bowl with whisk until fluffy.
In a separate mixing bowl stir together the flour, milk, vegetable
oil, sugar, baking powder, salt and vanilla, just until smooth. Add
the eggs to the flour mixture and whisk together. DO NOT
OVERMIX.
2. Using the pastry brush, brush a small amount of oil all over the
inside of the waffle iron. Pour ½ cup of the mix into the center of
the hot waffle iron. Close the lid and cook until golden brown,
about 3 to 5 minutes. Do not raise the lid until your 3 minutes has
passed. The waffle will not be ready. Remove waffle gently with a
butter knife. Serve hot by pouring on desired toppings.
3. When done making the waffles, unplug the waffle iron to cool
completely. Wipe it completely down with a damp towel.
For the Strawberry Sauce:
1 Jar (12 oz.) Strawberry Jam
1 cup frozen strawberries
2 tablespoons butter
2 tablespoons water
Directions:
In a saucepan, heat all of the ingredients on medium heat. Stir
occasionally until the butter is melted and the sauce is warm. Pour
over pancakes or waffles with a spoon.
For the whipped cream:
1/2 cup heavy cream
1/2 teaspoon vanilla extract
2 teaspoons confectioners’ sugar
In a medium bowl, beat cream until stiff peaks are just about to
form. You will be using a hand mixer. Beat in vanilla and sugar until
stiff peaks form. Make sure not to over-beat, cream will then
become lumpy and butter-like.