summer BERRY WAFFLES
These waffles are light and crisp, which make them the perfect compliment to our vanilla ice cream. Top with seasonal berries to add natural sweetness - great as a breakfast treat or after-dinner dessert.
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ingredients Serves 6
For the Waffles
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1 1/2 cups (213g) all-purpose flour
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1/2 cup (70g) cornstarch
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1 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1 1/2 cups buttermilk
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1/2 cup milk
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6 Tbsp vegetable oil or canola oil
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1/2 tsp vanilla extract
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2 large eggs, whites and yolks separated
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3 Tbsp granulated sugar
The addition of cornstarch protects the waffle from getting soggy from cooking steam. When you fold in those airy egg whites into your batter, they make the waffles incredibly light instead of heavy and dense.
For the Berries
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1 cup raspberries
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1 cup strawberries
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1 cup blueberries
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1 cup blackberries
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1/3 cup mint leaves
For the Ice Cream
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2 x 500ml container of Summer's Vanilla Ice Cream
instructions
Preheat oven to 200 degrees. Preheat a belgian waffle iron (if you don't have a belgian waffle maker a regular waffle maker would work fine). In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt for 20 seconds, make a well in center of mixture and set aside.
In a separate mixing bowl whisk together buttermilk, milk, vegetable oil, vanilla extract and egg yolks until combined. In a separate bowl, using an electric hand mixer set on high speed, whip egg whites (make sure there isn't any yolk or they'll never fluff up) until soft peaks form. Add sugar and whip until stiff glossy peaks form.
While whisking, pour buttermilk mixture into well in flour mixture and mix just until combined (batter should be slightly lumpy). Fold in egg white mixture. Cook batter in waffle iron according to manufactures directions. Once each waffle is done, transfer to warm oven and allow to rest until crisp.
To plate, cut each waffle in 1/2 inch thick strips. Add a generous scoop of vanilla ice cream and top with berries. Garnish with mint leaves and enjoy!
Photo credit & styling: Irene Matys and Jennifer Hulley