Buttermilk Waffles With Strawberry Compote
Buttermilk waffles make an amazing breakfast or dessert! Serve with a homemade strawberry compote & they're hard to beat.
Servings: 6 People
Equipment
- Waffle Iron
- Medium Saucepan
- Mixing Bowls
- Heatproof Jug
Ingredients
Strawberry Compote
- 400 g Strawberries Fresh Or Frozen
- 100 g Caster Sugar
- 1 tbsp Lemon Juice
- ¼ tsp Fine Sea Salt
Buttermilk Waffles
- 250 g Plain Flour
- 100 g Caster Sugar
- 1 tsp Baking Powder
- ¾ tsp Bicarbonate Of Soda
- ½ tsp Table Salt
- 270 g Buttermilk
- 125 g Unsalted Butter
- 2 Large Eggs
- 1 tsp Vanilla Extract
To Cook
- Spray Oil
To Serve
- Maple Syrup
- Icing Sugar
Instructions
Strawberry Compote
- If you're using fresh strawberries, wash & hull them, cut in half then place into a medium saucepan. If using frozen, let them defrost then place into a saucepan.
- Add in the sugar, lemon juice & salt then place the pan over a low heat. Cook gently, stirring regularly until the sugar has dissolved completely.
- Increase the heat to medium-high & bring the strawberries to the boil. Cook until the liquid has reduced by half & the strawberries are thick & syrupy. This will take roughly 3-4 minutes.
- Leave the compote to cool then transfer to a container. Refrigerate until required.The compote can be made up to 3 days in advance.
Buttermilk Waffles
- Preheat your waffle iron whilst you make the batter.
- Place the butter into a jug & melt in a microwave (melt in a saucepan if you don't have a microwave) then set aside to cool slightly.
- Next, place the flour, sugar, baking powder, bicarbonate of soda & salt into a large mixing bowl. Whisk together then set aside.
- Add in the buttermilk, eggs & vanilla into the melted butter then whisk together.
- Pour the butter mixture into the flour then whisk until just combined. Don't worry if there's a couple of lumps, we don't want to overmix the batter.
- The batter needs cooking straight away!To do this, give your waffle iron's grates a spray of cooking oil, add a spoonful of batter into the centre of each one then quickly spread the batter out so that it completely covers the grates. Give the top grates another spray of oil then gently close. Cook for 4-5 minutes or until the waffles are golden brown & crispy. Serve straight away - see notes.As all waffle irons are slightly different, I'd recommend cooking one waffle first to see how much batter & cooking time is needed.
- Repeat with the remaining batter, making sure that the waffle iron is up to temperature before cooking.
To Serve
- To serve, place a waffle or two onto a plate & top with a spoonful of strawberry compote, a drizzle of maple syrup & a dusting of icing sugar.
Notes
Depending the size of your waffle iron, this recipe will make around 6 waffles.
For the best results, the batter needs cooking as soon as it has been made.
If you don't serve the waffles straight away, they tend to soften slightly. To crisp them back up place them into a 180°c/355°f oven for 5 minutes. This is useful if you want to cook all the batter in one go.
If you'd prefer a different fruit compote, replace the strawberries with a different berry. Raspberries & blackberries would work well.
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