Description
Hearty waffles that anyone would want to wake up early for.
Ingredients
Scale
- 3 eggs separated
- Pinch of cream of tartar (optional)
- 2 tbsp. coconut oil
- 2 tbsp. organic sugar
- 2 cups of milk
- 2 tsp. vanilla
- 2 ½ cups of organic, whole wheat flour
- 2 tsp. baking powder
- ½ tsp. Himalayan salt
Topping:
- 3 cups of strawberries, trimmed and sliced
- 2 tbsp. organic sugar
- ½ cup organic heavy cream, whipped
- 1 tsp. vanilla
Instructions
- Plug in waffle iron. Grease the waffle iron surface with coconut oil or butter. Preheat.
- In the bowl of your stand mixer beat the whites of 3 farm fresh eggs, until stiff.
- Add a pinch of cream of tartar at the beginning of beating, if you wish.
- When stiff peaks form, transfer egg whites to another bowl and reserve.
- Add the yolks to the original bowl that is now empty. No need to clean it before adding the yolks.
- Beat the egg yolks with the sugar until lemon yellow in colour.
- Add the coconut oil. Beat until light in texture.
- With beater on low, add 2 cups of milk and vanilla.
- Mix freshly ground flour, baking powder, and Himalayan salt together in a separate bowl.
- Add to the waffle batter and beat lightly, just until all the flour has been moistened.
- Fold in egg whites into batter until just mixed.
- Don’t over mix.
- Batter will be the texture of thick cake batter.
- When your waffle iron has reached the right temperature, add 1/3rd of a cup of waffle batter on each waffle section.
- Close iron to bake waffles. When waffles are baked my electric waffle iron has a green light that goes on. Follow manufacturer’s directions for your particular waffle iron.
Toppings:
- Fruit: Blend sugar and sliced strawberries together, let stand 5 minutes for juice to release.
- Whipping Cream: In your stand mixer, with the whip beater attachment, whip the heavy cream and vanilla, until it forms stiff peaks. Serve immediately or refrigerate to keep chilled
To serve place two waffles on a plate, top with strawberries. Garnish with whip cream. Serve.
