Strawberry Waffles

I have a confession. I eat a waffle just about every morning. So does the tyke. We burn through an average of 10-15 waffles a week. That's a lot of Eggo's.


I finally realized that it would be healthier and more economical to make my own. I used up a good portion of our 9 lbs. of freshly picked strawberries on a double batch of these waffles. I made almost 30 waffles, which should last us 2-3 weeks.

To freeze the waffles, I spread them out on a wire rack (the baking sheet didn't work as well) and placed them in the freezer. Once they were frozen, I stored them in freezer bags.



Strawberry Waffles
Adapted from Made It All From Scratch
Originally from Better Homes and Gardens, 1951


2 ½ c all purpose flour
1 tsp salt
4 tsp baking powder
2 Tbs sugar
2 eggs
2 ½ c whole milk
½ c vegetable oil
1 tsp vanilla extract
1 c chopped strawberries.

Heat the waffle iron.

In a medium bowl, sift the flour, salt, baking powder, and sugar. Set aside. In a small bowl, whisk together the eggs, milk, vegetable oil, and vanilla. When the waffle iron is ready to use, mix the wet ingredients into the dry ingredients. Stir until just combined. Stir in the strawberries. Do not overbeat.

Pour batter into center of the waffle iron (amount will depend on the size of your waffle iron). Bake until lightly browned. Serve with powdered sugar and sliced strawberries.