A classic dish, these buttermilk waffles are upgraded with the addition of a few fresh strawberries on top.
Slideshow: More Waffles Recipes
1 cup all-purpose flour
3/4 teaspoon baking powder
1 tablespoon plus 2 teaspoons granulated sugar
1/4 teaspoon salt
1 large egg
1 cup buttermilk
4 tablespoons unsalted butter, melted and cooled
1 pint strawberries, hulled and sliced
1 cup sour cream
3 tablespoons light brown sugar
1/2 teaspoon ground ginger (optional)
Pure maple syrup, for serving
How to Make It
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.
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.
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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