Exactly one year from now, we are throwing a big party. It’s going to be great! Everyone will be invited, and we hope you can come. This week we welcomed some new members to the family: two adorable haas avocado trees—which replaced the feeble kumquat tree that hadn’t grown a single inch in the two years since we planted it. If the weather cooperates, next Cinco de Mayo we’ll be blasting salsa music, sipping margaritas, and mixing guacamole on the front porch, celebrating the first harvest of one of our favorite fruits. Until then, we’ll keep wiping our tears each time we have to fork over five dollars to buy one avocado at the store. Thankfully, there are more inexpensive ways to commemorate spring, and strawberries are certainly a sprightly source of sweet stimulus. And this super-simple breakfast is here to provide just that! Three cheers to spring and strawberries—and to future avocados and outdoor fiestas!
We planned this post a few months ago and couldn’t wait to share it. Our friend Nate, who runs the Terminatetor Family Kitchen with his mom Cindy, invited us to do a collaborative post where we would each create a recipe using the same two ingredients. We have loved following their gorgeous photography on Instagram and this sounded like a fun idea, so we immediately agreed! We put our virtual heads together, chose strawberries and balsamic as our key ingredients, then began dreaming about the possibilities we could create using this delicious duo of flavors. Breakfast was on our minds, and ’tis the season when berries are easy to find. Here, crispy buttery waffles are topped with fresh strawberries that have been roasted in the oven with maple syrup and balsamic vinegar. We also add freeze-dried strawberries to the batter, finely ground into a pretty pink powder, giving the waffles their rosy color and a boost of strawberry flavor. Your weekend is starting to sound pretty delicious, right? Pair it with a mid-morning fizz and see where the rest of the day takes you…
Want to see how easy it is to make these waffles? Tune in today at 12pm PST as we whip up this quick breakfast live on our Instagram! Let’s see what Adam spills this week!
Strawberry Waffles with Balsamic-Roasted Strawberries
makes 10 to 12 six-inch waffles
For the balsamic-roasted strawberries:
1 pound strawberries
1/4 cup maple syrup
2 tablespoons balsamic vinegar
For the strawberry waffles:
1 3/4 cups (210g) all-purpose flour
2 teaspoons baking powder
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup (34g) freeze-dried strawberries, finely ground in a food processor or blender
3 large eggs
1 1/2 cups milk of any kind
8 tablespoons unsalted butter, melted
To make the strawberries:
Preheat oven to 375°F/191°C. Remove the stem and leaves from the strawberries, cut them in half, then spread in a small baking dish. Drizzle over the maple syrup and vinegar, and toss to coat evenly. Bake for about 30 minutes, until the strawberries are soft and juicy. Serve warm.
To make the waffles:
In a large bowl, whisk together the flour, baking powder, sugar, salt, and powdered strawberries. Whisk to combine, and set aside. In a medium bowl, whisk together the eggs and milk until blended. While whisking, slowly add the melted butter. Pour the milk mixture into the bowl with the flour, and stir to combine.
Heat your waffle iron according to package directions. Add enough batter to fill the iron without spilling over—ours uses 3/4 cup of batter, but each waffle iron is different. Close the lid and cook until the steam subsides, then open and check for doneness. The waffle will be golden brown and crisp when fully cooked. Serve immediately, topped with roasted strawberries and additional maple syrup at the table if desired. Enjoy!
— To keep waffles warm and crisp before serving, take them out of the iron and place them on a rack in a 200°F/93°C oven for up to 30 minutes while you cook the remaining batter.