Strawberry Shortcake Waffles

• Vegetarian

• Produce

  • 16 oz Strawberries, fresh

• Refrigerated

  • 4 Eggs

• Condiments

  • 2 tbsp Maple syrup, pure

• Baking & Spices

  • 2 cups Bob's red mill buttermilk pancake and waffle mix

• Oils & Vinegars

  • 1/4 cup Canola oil

• Dairy

  • 1 cup Heavy whipping cream
  • 1 1/2 cups Milk

Found on wellplated.com

Description

Ingredients

• 16 ounces fresh strawberries
• 2 cups Bob’s Red Mill Buttermilk Pancake and Waffle Mix
• 4 eggs
• 1/4 cup canola oil, light olive oil, or melted and cooled coconut oil
• 1 1/2 cups cold milk
• 1 cup heavy whipping cream
• 2 tablespoons pure maple syrup

Directions

• Preheat your waffle iron. Cut the tops off of the strawberries, slice, and set aside. If you like, preheat the oven to 200 degrees F to keep the waffles warm between batches. Place the 2 cups mix in the bottom of a large mixing bowl. In a separate bowl or large measuring cup, whisk together the eggs, oil, and milk. Make a well in the center of the dry ingredients, then add the wet ingredients all at once. With a fork, gently stir to combine, being careful not to overmix. The batter will be slightly lumpy. Cook the waffles according to your waffle iron’s instructions. If desired, place the waffles on a baking sheet and keep warm in the preheated oven until you are ready to serve. With an electric mixer, whip the cream on medium high speed until it starts to thicken. Add the maple syrup, then continue mixing on high until very fluffy and still peaks form. To serve, slice the waffles into halves or quarters, then layer with the strawberries and maple whipped cream. Top with additional strawberries and more whipped cream (really, you can’t have enough of the maple whipped cream here). Enjoy immediately.