Strawberry Belgian waffles from Baking Bites by Nicole Weston

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Notes about this recipe

  • anya_sf on June 04, 2017

    I used half white whole wheat flour, half white flour. The amount of freeze-dried strawberries seemed skimpy to me, so I increased it to a cup. The batter was extremely thick, but I did not thin it, thinking it was supposed to be that thick. The waffles turned out fine, but they did not spread much at all. Next time I'd add maybe 1/4-1/2 cup extra buttermilk. I think the batter should be thick but not *that* thick. The amount of dried strawberries was good (the full cup), but I still found the flavor somewhat lacking. I suggest topping the waffles with fresh strawberries, in addition to maple syrup. Maybe 1-2 Tbsp sugar in the batter would also help. I got 6ish (because they did not spread, most were not full waffles) smaller round waffles.

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