These are the flavours of my childhood. Nothing quite beats a Saturday morning filled with chocolate chips and delicious strawberry syrup. These waffles are crispy, sweet and tangy, the perfect Father's Day breakfast.
Prep Time: 10 minutes
Yield: 6 Waffles
Special Equipment: waffle maker, blender and stand or hand mixer
Ingredients
Waffles
90g plain flour
40g cornflour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
178g buttermilk
60g water
1 each large egg, separated
6 tbsp unsalted butter, melted and cooled
1 tsp vanilla extract
3 tbsp caster sugar
200g chocolate chips
Strawberry Syrup
300g frozen strawberries, partially thawed
1 tbsp honey or agave nectar
3 tbsp water
Directions:
In a large bow, whisk together the flour, cornflour, salt, baking soda and baking powder.
In a small bowl, whisk together the buttermilk, water, egg yolk and vanilla. Pour the liquid mixture into the flour mixture and stir until just combined. Set aside.
In the clean dry bowl of a stand mixer, add the egg whites. Beat the egg whites on high until foamy. Add the sugar and beat until stiff glossy peaks form.
Fold the egg white mixture into the rest of the batter until just combined.
Add the chocolate chips to the batter and fold to distribute.
Cook the waffles based on your waffle iron instructions.
While the waffles are cooking, defrost the frozen strawberries until they are just getting soft. Combine the strawberries, honey and water in a blender. Blend until all chunks are gone and the syrup is completely smooth. Add more honey if you would like a sweeter syrup.
Serve the warm waffles with the strawberry syrup and some whipped cream.
Tips:
If you don't like chocolate, replace the chocolate chips with nuts, sprinkles or fudge!
Strawberry syrup can be used on pancakes as well as waffles, if you're feeling creative add some other frozen fruits for your own flavour!
Switch the flour out for gluten-free flour for the perfect GF breakfast.
