Posted in recipe category: Breakfasts
Ingredients
- 10 oz heavy whipping cream
- 1/2 cup fresh blueberries, rinsed
- 6 large fresh strawberries, rinsed and stems removed
- 3 eggs
- 2 cup fat-free or low-fat milk (0%, 1% or 2%)
- 1 Tbsp canola oil
- 1 tsp vanilla extract
- 6 Tbsp granulated sugar
- 1 tsp sea salt
- 3 Tbsp baking powder
- 3 cup all-purpose flour
Directions
- To begin, add the heavy whipping cream and 4 tbsp. of sugar to a blender. Secure lid and blend on the lowest speed for 30 seconds or until whipping cream begins to solidify.
- Toss berries into the blender with the cream mixture. Blend, again on lowest setting, for about 20 to 30 seconds or until the berries are mixed evenly throughout cream mixture. Transfer berry-cream mixture to a bowl, place in refrigerator and let mixture cool for at least 1 hour.
- Using a clean blender jar, add in eggs, milk, oil, and vanilla. Secure lid and blend ingredients until mixed thoroughly. Next, add in remaining 2 tbsp. sugar, salt, baking powder, and flour. Secure lid again and pulse ingredients until the batter is just barely blended. Be careful that you do not over-blend. Set batter aside for 5 minutes.
- Meanwhile, lightly grease waffle iron and turn heat to medium-high. When waffle iron is ready, pour the appropriate amount of batter (typically 1/4 c.) onto waffle iron. Bake 3 to 5 minutes or until waffle is golden brown on each side. Repeat with remaining batter until gone. You should have 8 waffles. Transfer 1 waffle to each serving dish and top each waffle with a 1 to 2 tbsp. of the berry-cream mixture. Serve immediately and enjoy!
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