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Buttermilk Waffles with Fresh Strawberries. Photo  © William Meppem
© William Meppem

Buttermilk Waffles with Fresh Strawberries

  • SERVINGS: 4
  • VEGETARIAN
  1. 1 cup all-purpose flour
  2. 3/4 teaspoon baking powder
  3. 1 tablespoon plus 2 teaspoons granulated sugar
  4. 1/4 teaspoon salt
  5. 1 large egg
  6. 1 cup buttermilk
  7. 4 tablespoons unsalted butter, melted and cooled
  8. 1 pint strawberries, hulled and sliced
  9. 1 cup sour cream
  10. 3 tablespoons light brown sugar
  11. 1/2 teaspoon ground ginger (optional)
  12. Pure maple syrup, for serving
  1. Preheat an 8-inch-square nonstick waffle iron. Preheat the oven to 200°. In a large bowl, whisk the flour with the baking powder, 1 tablespoon of granulated sugar and the salt. In a medium bowl, whisk the egg with the buttermilk and butter. Gradually stir the wet ingredients into the flour mixture; the batter will be lumpy.
  2. Pour half of the batter into the waffle iron and bake until browned, about 5 minutes. Transfer the waffle to the oven to keep warm. Repeat with the remaining batter.
  3. In a bowl, toss the strawberries with the remaining 2 teaspoons of granulated sugar. In a small bowl, whisk the sour cream with the brown sugar and ginger. Cut the waffles into 4 squares. Set 2 waffle squares on each plate and spoon the sour cream on top. Garnish with the strawberries and serve with maple syrup.
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