Belgian Waffles with Strawberries


Well, it’s been another stormy day here on Prince Edward Island.  Don’t know why but I have a tendency to want to make Belgian waffles on storm days.  Maybe it’s because I have the time, or maybe it’s that I know I’d have the ingredients and don’t need to shop in order to make the recipe – don’t know.  Anyway, today was the day to make waffles.


Belgian Waffle with Fresh Strawberries, Whipped Cream, and Chocolate Sauce
Belgian Dessert Waffle with Fresh Strawberries, Whipped Cream, and Chocolate Sauce

The first time I had Belgian waffles was in Ogunquit, Maine, a long time ago.  We used to vacation there and we found a wonderful little café that opened only for breakfast and their specialty was the Belgian waffle served with huge, fresh Maine blueberries.  Naturally, a Belgian waffle maker had to be purchased so we could make them at home!

Waffles are very versatile.  They can be a breakfast food, eaten at brunch, lunch, for dessert or even as a main course for dinner, depending on the topping.  There is nothing like creamed chicken atop a puffy Belgian waffle for good old-fashioned comfort food!

Imported strawberries have been available in local supermarkets and at a good price the past couple of weeks.  Despite their travel time to get to us, their quality and flavour have been quite good.  I had a large container of them that I knew wouldn’t keep much longer.  I also had a craving for a rich chocolate sauce this afternoon.  So, why not take a lowly basic waffle and dress it up for a tasty lunch.  For this presentation, I made a smaller waffle (using about 1/2 cup of batter).

Here is the basic waffle recipe I used:

Waffle Ingredients
Waffle Ingredients

Belgian Waffles

1 cup flour
1/2 tbsp baking powder
1/4 tsp baking soda
pinch salt
1 cup milk
1/2 tsp vanilla
2 medium-sized eggs, separated
2 tbsp melted butter
Separate the eggs.  Beat the egg whites stiff.  Set aside. 

In separate bowl, mix the egg yolks and all remaining ingredients.

With electric mixer, beat until well-blended.

Gently fold the egg whites into the flour and milk mixture.  Fold just until they are incorporated.  This will yield a light, fluffy waffle.

Heat waffle maker and cook waffles according to manufacturer’s directions, using about 3/4 cup – 1 cup of batter per waffle or about a 1/2 cup for a smaller dessert-sized waffle. I didn’t quite use enough batter to get completely to the edges in the waffle below 🙂 

To serve, add sliced fruit, a dollop of whipped cream, and drizzle with your favorite syrup.  Dust with confectioner’s sugar.

Yield: 3-4 waffles

To make a more hearty waffle, use between 3/4 – 1 cup of batter.

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