Strawberries and Cream Waffles
Golden, fluffy waffles layered with whipped cream, fresh sliced strawberries and a drizzle of syrup. A simple brunch favorite that is ready in about 20 minutes.
Ingredients
- 2 cups Mrs. Butterworth’s pancake mix
- 1 1/2 cups milk
- 1/3 cup vegetable oil or melted butter
- 1 egg
- 1/2 cup strawberries sliced
- 1/2 cup whipped cream
- 2 mint leaves for garnish
- maple syrup for serving
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large bowl, combine the pancake mix, milk, oil (or melted butter) and egg. Stir until blended.
- Lightly grease the waffle iron with a small amount of oil or non-stick cooking spray.
- Pour the batter onto the preheated waffle iron, being careful not to overfill it, since the batter spreads when you close the iron.
- Close the waffle iron and cook for 3 to 5 minutes. The time varies depending on your waffle iron.
- Carefully open the waffle iron and check that the waffle is golden and crisp. If it is not, close the iron and cook a little longer.
- Repeat with the remaining batter.
- Serve the waffles immediately, topped with sliced strawberries, whipped cream and mint, with syrup on the side.
Notes
Do not overfill: the batter spreads when the iron closes, so start with a little less than you think you need.
Keep them crisp: hold finished waffles on a rack in a 200°F oven while you cook the rest.
To freeze: store cooled waffles in an airtight, freezer-safe container for up to 3 months and thaw before reheating.
Nutrition per waffle (estimated): 469 kcal · 25g fat (4g saturated) · 51g carbohydrates · 1.6g fiber · 12g sugar · 10g protein · 782mg sodium · 60mg cholesterol. Calculated from the ingredients listed, not including syrup; treat as an estimate.