I have made these Strawberry Waffles numerous times over the past year and they are always a hit. Whenever I have leftover strawberries, I puree them in the blender until smooth to add the the batter. If I don’t have enough to make 2 cups, I either halve the recipe or add enough milk to make up the difference.
The original recipe uses red food coloring to create a beautiful red hue to the waffles. I generally avoid artificial colorings, so I omitted it. The strawberry puree created a purplish color to the interior of the waffles.
If you want to serve all the waffles warm at once, place the cooked waffles on a baking sheet in a 200 degree F oven until the remaining batter finishes cooking.
The amount of waffles created depends on the waffle iron used. I got about 6 using this waffle iron: Euro Cuisine WM520 Eco Friendly Heart Shaped Waffle Maker.
Adapted from She Knows
2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups strawberry puree
2 tablespoons honey
Preheat waffle iron over medium heat.
In a medium bowl, combine flour, baking powder, baking soda, and salt.
In another medium bowl, beat together strawberry puree, eggs, and honey until smooth. Whisk into the flour mixture until just combined.
Grease heated waffle iron with oil or butter. Add enough batter to fill the iron and cook until golden and heated through the middle. Repeat with remaining batter.
Top with desired garnishes.