WAFFLES WITH FRESH STRAWBERRY SYRUP
Provided by Food Network
Time 25m
Yield 8 to 10 (4-inch) waffles
Number Of Ingredients 14
Steps:
- Preheat a waffle iron according to the manufacturer's instructions. Into a medium bowl, sift the flour, baking powder, and salt.
- In a separate bowl, beat together the egg yolks and sugar until the sugar is completely dissolved and eggs have turned a pale yellow. Add the milk, melted butter, and vanilla extract and whisk to combine. Add the flour mixture to the egg-milk mixture and whisk just until blended. Do not overmix. In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.Using a rubber spatula, gently fold the egg whites into the waffle batter, being careful not to overmix. Coat the waffle iron with nonstick cooking spray, if required, and pour enough batter in the iron to just cover the waffle grid. Close and cook as per the manufacturer's instructions until golden brown, 2 to 3 minutes. (Do not open the waffle iron for at least 1 minute.) Repeat with the remaining batter.
- Serve immediately with Strawberry Syrup spooned over the top of each waffle.
- In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by one-third to one-half in volume, 15 to 18 minutes.
- Remove from the heat and let cool to room temperature before serving. (If thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a clean container and let cool.)
WAFFLES WITH FRESH STRAWBERRY SYRUP - EMERIL LAGASSE
Make and share this Waffles With Fresh Strawberry Syrup - Emeril Lagasse recipe from Food.com.
Provided by cookiedog
Categories Breakfast
Time 25m
Yield 9-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat a waffle iron according to the manufacturer's instructions.
- Into a medium bowl, sift the flour, baking powder, and salt.
- In a separate bowl, beat together the egg yolks and sugar until the sugar is completely dissolved and eggs have turned a pale yellow. Add the milk, melted butter, and vanilla extract and whisk to combine. Add the flour mixture to the egg-milk mixture and whisk just until blended. Do not overmix.
- In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.
- Using a rubber spatula, gently fold the egg whites into the waffle batter, being careful not to overmix.
- Coat the waffle iron with nonstick cooking spray, if required, and pour enough batter in the iron to just cover the waffle grid. Close and cook as per the manufacturer's instructions until golden brown, 2 to 3 minutes. (Do not open the waffle iron for at least 1 minute.) Repeat with the remaining batter.
- Serve immediately with Strawberry Syrup spooned over the top of each waffle.
- Fresh Strawberry Syrup: In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by one-third to one-half in volume, 15 to 18 minutes.
- Remove from the heat and let cool to room temperature before serving. (If thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a clean container and let cool.).
Nutrition Facts : Calories 327.7, Fat 9.4, SaturatedFat 5, Cholesterol 101.7, Sodium 266.8, Carbohydrate 53.7, Fiber 1.8, Sugar 30.8, Protein 7.8
CHOCOLATE WAFFLES WITH A FRESH RASPBERRY SYRUP
Steps:
- Combine the flour, baking powder and salt in a mixing bowl. In another bowl beat the chocolate, egg yolks and vanilla lightly. Beat the milk and 1/2 cup of the butter into the egg mixture. Fold the flour mixture into the egg mixture. Stir until combined yet still slightly lumpy. In a small bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, leaving little fluffs of egg whites. Pour 1 cup batter onto grids of a preheated, lightly greased waffle iron (grease the waffle iron with 2 tablespoons of the butter, in all). Close the lid quickly: do not open during baking. Bake according to the manufacturer's directions.
- Melt the remaining butter in a skillet over medium heat. Add the sugar, stirring constantly until it dissolves, about 1 minute. Add the raspberries and cook, stirring, for 2 to 3 minutes. Remove from the heat and add the orange liqueur. Flame the liqueur and continue to cook for 1 minute. Serve the waffles with the raspberry syrup and sweetened whipped cream. Garnish with confectioners' sugar.
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