Well…it’s Sunday again. How is it that the weeks go by so slow and the weekends are over before you know it? So unfortunate. I often find myself wondering who the heck came up with the concept of a five day work week. Every weekend should be three days. End of story. No discussion necessary. It always seems to be a stretch trying to make something like say, waffles, and not only photograph them, but also manage to eat them in a non-stuff my face kind of way. Sometimes my “projects” turn into an all day affair. Saying I get carried away is really an understatement. I like to think it’s one of my good qualities.
Anyway. Let’s get to the waffles. I love putting butter on things. I love butter in things too, but there’s something about spreading room temperature butter on things that gets me all hot and bothered. So naturally I had to make life a bit more difficult and make a flavored butter to go along with the waffles. Let me tell you, it did not disappoint. Strawberries and balsamic vinegar are a great combination and make your average stick of butter that much more amazing. Just a forewarning, the recipe for the strawberry balsamic butter makes more than you’ll need for four waffles. Unless you’re a true butter fiend and want to put basically ½ cup dolloped on each waffle…I’d judge a little. Don’t pretend like you won’t spread it on something else. Like your morning piece of toast. Make it count.
waffles with strawberry balsamic butter
makes about 1½ cups of butter and 4 waffles
useful gadgets: mini food processor, waffle maker
for the butter:
1 cup salted butter, room temperature
½ cup strawberries, hulled
¼ cup confectioners’ sugar
1 tbsp balsamic vinegar
for the waffles:
2 cups flour
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
2 eggs, separated
1½ cups milk
1 tsp vanilla
½ cup butter, melted
To make the strawberry balsamic butter, puree the strawberries in a food processor. Add the balsamic vinegar and continue to pulse until the mixture is somewhat uniform.
Scrape the room temperature butter into the food processor and allow it to blend the ingredients for a few minutes. Add in the confectioners’ sugar and continue to run the food processor until the butter is one consistency and there are no strawberry chunks left. Transfer the butter to a jar and refrigerate.
To make the waffles, preheat a waffle iron. Combine the flour, sugar, baking powder and salt in a bowl and set aside. Separate the two eggs and beat the egg whites until fluffy. These will be folded into the batter after everything else is mixed in.
Beat the two egg yolks, milk, vanilla and melted butter in a separate bowl. Fold the dry ingredients into the wet ingredients and add the egg whites after the batter is well combined.
Coat the waffle iron with non-stick spray and pour the batter on to the pre-heated surface. Since each waffle iron is different, you’ll have to experiment a bit with the amount of batter you use. I put about one cup of batter into each waffle.
Cook the waffles until they’re golden brown. Add a scoop of the strawberry balsamic butter to top them off before serving. And drizzle a little maple syrup on them. Only if you’re into that.