Prep 10 mins
Cook 5 mins
Cooking Light. June 1998.
- 1 cup all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1 cup sliced strawberry
- 2 tablespoons 1% low-fat milk
- 1 tablespoon vegetable oil
- 1⁄4 teaspoon vanilla extract
- 1 large egg
- cooking spray
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, and salt in a medium bowl; make a well in center of mixture.
- Place strawberries, milk, oil, vanilla, and egg in a blender; process until smooth. Add pureed strawberry mixture to flour mixture, stirring just until moist.
- Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron; spread batter to edges.
- Cook 5 to 6 minutes or until steaming stops; repeat with remaining batter. Serve hot with warm Buttered Strawberry Sauce.
sorry, not good. My two strawberry loving, waffle loving kids took one bite and each said, "I don't like it" and would not take another bite. Not lite and fluffy very heavy and dense. batter was extremely thick. Not enough strawberry flavor and not sweet enough. We don't use butter or syrup at our house typically on waffles, so maybe these are fine for those who doctor them up after.
These consistency of the batter was far too thick, so I had to thin it out with additional milk. The strawberry flavor wasn't terribly strong, so I added 1/4 c strawberry jam to the wet ingredients, which helped. My husband enjoyed them, so I guess that works for me, though I may not use this recipe again.
These were fairly easy to make and didn't stick to my waffle maker. To me you could you just barely taste the strawberries. I felt they weren't flavorful enough and not fluffy enough. Maybe more liquid would have helped. The batter was pretty thick. Good enough but not great.