Email to Cat      

Buttermilk Waffles with Fresh Strawberries

Source of Recipe


Food & Wine, May 2002






List of Ingredients



• 1 cup all-purpose flour
  
• 3/4 tsp baking powder
  
• 1 Tbsp plus 2 tsp granulated sugar
  
• 1/4 tsp salt
  
• 1 large egg
  
• 1 cup buttermilk
  
• 4 Tbsp unsalted butter, melted and cooled
  
• 1 pint strawberries, hulled and sliced
  
• 1 cup sour cream
  
• 3 Tbsp light brown sugar
  
• 1/2 tsp ground ginger (optional)
  
• Pure maple syrup, for serving
  






Instructions



1. Preheat an 8-inch-square nonstick waffle iron. Preheat the oven to 200° F. In a large bowl, whisk the flour with the baking powder, 1 tablespoon of granulated sugar, and the salt. In a medium bowl, whisk the egg with the buttermilk and butter. Gradually stir the wet ingredients into the flour mixture; the batter will be lumpy.
   
   
2. Pour half of the batter into the waffle iron and bake until browned, about 5 minutes. Transfer the waffle to the oven to keep warm. Repeat with the remaining batter.
   
   
3. In a bowl, toss the strawberries with the remaining 2 teaspoons of granulated sugar. In a small bowl, whisk the sour cream with the brown sugar and ginger. Cut the waffles into 4 squares. Set 2 waffle squares on each plate and spoon the sour cream on top. Garnish with the strawberries and serve with maple syrup.
   
   Serves 4