The BEST Waffle recipe, complete with fresh strawberries and a homemade cream sauce. Other waffles need not apply!
I’m probably lying in bed, lookin like a lobster in pajamas, right now.
Don’t picture that.
I told you about how we were going to Miami when we talked about these Raspberry Coconut Tarts last week, and we just got back last night.
I burn easily….which is why I probably look like a lobster.
I didn’t want to write you guys something in the middle of a “BED NOW” kind of mood, and risk it making even less sense than normal. So, you’re totally reading Taylor from the past!
I don’t even know. Let’s move on.
I’m sure that we had the most amazing time in all the evers in Miami, at the Blog Her Food Conference, and I’ll tell you guys all about it sometime soon. But. These waffles. They need a post all on their own.
I was a leeeetle bit worried to call them THE BEST WAFFLES EVER. But, you know what? They are.
So, I did.
Also, did you know that it’s National Strawberries and Cream Day! So, it’s the perfect day ever to share these with you, and you should eat them to because parties and celebrations are fun.
Anway. These waffles are really near and dear to me because they are a VERY old family recipe that I grew up eating for special occasions. We never had them for breakfast, since they are pretty time consuming (sorry, but it’s SO worth it!) so we always made special dinners out of them, just a couple times a year.
People came from all over to eat these waffles guys. And by “all over” I mean, we had tenants living in a basement suite that always came up for waffles dinners. Whatever, people CAME.
The first time MR. FFF had them…he ate 13. 13 FULL WAFFLES, 13 waffles that are 4 squares each. 13×4 waffles. He almost died. He didn’t even care. I was kind of disgusted. And kind of proud.
Sidenote: The elephant in the room needs to be discussed. Yes, there is ¾ cup of oil in here. Yes, there actually is more in the true recipe, I cut it down a bit. No, you can’t cut it back anymore. Yes, it’s so worth it. AND you can use whole wheat pastry flour, ya know, to balance it out. Capeesh?
I seriously could talk about this sauce forever. It’s SO thick and CREAMY AND SWEET…and can be a little scary to make at first, because it can’t get burned at all. But, once you get it, you’re going to want to put it on ALL THE THINGS. And, it freezes well…so you can.
This is getting long and I still have a funny story for you. So, as you may have seen on Instagram, I actually made these for the huberoni’s birthday breakfast. We went out for dinner that evening (yes, it was a food baby kind of day) and I wore one of those dresses that are higher in the front, and longer in the back. I think the kids are calling them “asymmetrical dresses.”
Well, all night, I kept feeling like I was showing my behind to the world, and kept pulling my dress down. But, it didn’t make sense because the back of the dress is supposed to touch the floor.
That is, if you’re wearing it the proper way.
That’s right, I wore the dress BACKWARDS all night, without noticing.
My life. UGH.
Ok. I’m sorry. This is way too long.
Make these waffles. They really are the best waffles ever, and they will change your life.
And, yes, you can hold me to that. That’s the confidence level I have in them.
- For the waffles:
- 2 Cups Whole wheat pastry flour
- 3 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 cups Reduced-fat Buttermilk
- 4 Eggs
- 3/4 Cup Canola oil
- For the cream sauce:
- 3 1/2 Cups 2% Milk, divided
- 1/2 Cup of the waffle batter
- 1 Tbsp Whole wheat pastry flour
- 1 Cup Granulated sugar
- Fresh strawberries, for serving
- To make the waffles:
- Add all waffle ingredients into a blender and blend until smooth and well combined.
- To make the cream sauce:
- In a a very large, glass,* microwave safe bowl, cook 3 cups of the milk until it just begins to boil, about 5-10 minutes on high.
- While you boil the milk, in a separate medium bowl, whisk together the waffle batter, whole wheat flour, granulated sugar and the remaining milk. Make sure you whisk the flour in slowly to avoid lumps.
- Once the milk is just about to boil, quickly whisk in the waffle batter and continue microwaving, stirring every few minutes until the sauce just begins to boil. It does not need to boil a long time, you want to stop cooking it when it just starts to boil, this will take at least 15 minutes in a microwave.
- This is what I did: My milk took 10 minutes to boil. Then I added the batter mixture and cooked 5 minutes, then stirred. Then another 5 mins, then stirred. I repeated this process once more for a total of 25 minutes, including cooking the plain milk. **
- Take the cream sauce out of the microwave, and let stand to thicken while you cook the waffles, being sure to stir every few minutes so that the top does not develop a skin over top.
- To cook the waffles:
- Heat your waffle iron up (I set mine on setting #5) and pour about 1/2 cup of waffle batter (depending how large your waffle iron is) into it. Cook until crisp and golden brown. ***
- Top the waffles with the cream sauce and fresh strawberries and DEVOUR!
** The cream sauce can also be made in a double boiler if you prefer to not use the microwave. Just make sure you do not burn the sauce. Even just a little bit of a burn will ruin the taste of the sauce.
***You can store cooked waffles in a 200 degree oven until they are all ready if you'd like.
Waffles and sauce freeze GREAT for quick breakfasts. Just pop the waffle in the toaster to get it nice and crispy
The sauce does take some time to get used to the right amount of time to cook it, but once you get the hang of it, it's super easy and VERY worth it.
Want more breakfast ideas?