Strawberry Waffles

Add all waffle batter ingredients into a blender and blend until smooth and well combined. Set aside.

In a large glass or microwave-safe bowl, heat 2 cups of the milk in 2-minute increments, whisking between each increment, until it just begins to boil. This should take about 5 to 10 minutes on high.
While you boil the milk, in a separate medium bowl, whisk together the 1/2 cup of 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 mixture and continue microwaving in 2-minute increments, stirring between each increment, until the sauce just begins to boil. This will take at least 15 minutes; it does not need to boil for a long time, and you want to stop cooking it when it just starts to boil.
All microwaves are different, but my milk took 10 minutes to boil, then I added the batter mixture and microwaved for a total of 25 minutes, including cooking the plain milk.
Be careful when removing the cream sauce from the microwave as it will be hot. Let the cream stand and thicken while you cook the waffles, being sure to stir every few minutes so that the top does not develop a skin.

Preheat your waffle iron, and prep it with cooking spray or a very small drizzle of oil on a paper towel. Pour about a 1/2 cup of waffle batter (depending how large your waffle iron is) into it. Close and cook until crisp and golden brown.
Keep the waffles warm on a plate under a clean kitchen towel. When ready to serve, top the waffles with the cream sauce and fresh strawberries.