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Waffles with Strawberry Butter

Source of Recipe


From "Magnolia Table, Volume 2" by Joanna Gaines



List of Ingredients



• Cooking spray
  
• 2 cups all-purpose flour
  
• 2 teaspoons baking powder
  
• ¾ teaspoon kosher salt
  
• â…“ cup sugar
  
• 2 large eggs, separated
  
• 2 cups milk
  
• ½ cup vegetable oil
  
• 1 teaspoon pure vanilla extract
  
• Strawberry Butter, for serving
  
• Vanilla Maple Syrup, for serving
  






Instructions



1. Spray a waffle iron with cooking spray and preheat it to medium-high.
   
   
2. Sift the flour, baking powder, salt, and sugar into a medium bowl. In a large bowl, with an electric mixer, beat the egg whites until stiff peaks form, about 2 minutes. In another large bowl, stir together the egg yolks, milk, oil, and vanilla. Add the flour mixture and mix just until fully incorporated. Gently fold in the beaten egg whites.
   
   
3. For each waffle, spoon ½ cup batter onto the waffle iron and cook until the waffle is golden and releases easily, 5 to 7 minutes. Serve hot with strawberry butter and syrup.
   
   Makes 6 servings
   
   
   
   Strawberry Butter:
   
   • 1 cup (2 sticks) unsalted butter, at room temperature
   • ¼ cup strawberry preserves
   • â…› teaspoon sea salt
   
   In a stand mixer fitted with the whisk, beat the butter on high speed until light and fluffy, 4 to 5 minutes. Turn the speed to low and add the preserves 1 tablespoon at a time until well incorporated. Sprinkle in the salt and beat on high until light and fluffy, 1 to 2 minutes. Transfer to an airtight container. Store in the refrigerator for up to 5 days or in the freezer for up to 5 days or in the freezer for up to 1 month. Serve at room temperature.
   
   Makes about 1 cup
   
   
   
   Vanilla Maple Syrup:
   
   • 1 cup granulated sugar
   • 2 teaspoons pure vanilla extract
   • 2 teaspoons pure maple extract
   
   In a medium saucepan, combine the sugar and 1 cup water and bring to a boil. Add the extracts, reduce the heat to lowest setting, and simmer, stirring occasionally, for 20 minutes. Store in a mason jar in the refrigerator for up to 2 weeks. Reheat in a saucepan over the lowest heat setting before serving.
   
   Makes about 1½ cups