Easy waffle stack with berries

Based on 1 ratings
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Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
eggs
245 ml milk
245 g yogurt
300 g flour
1 tsp baking powder
½ tsp baking soda
2 tbsp sugar
150 g raspberries (frozen)
½ lemon
100 g strawberries
400 ml heavy cream
1 tsp vanilla extract
50 g confectioner’s sugar
unsalted butter (melted, for greasing)
salt
Metric
Imperial

Utensils

  • oven
  • blender
  • waffle iron
  • tongs
  • fine grater
  • cutting board
  • knife

Nutrition per serving

Cal
583
Protein
13 g
Fat
30 g
Carb
64 g
  • Step 1/4

    Preheat the oven to 200°F/100°C. Add eggs, milk, and yogurt to a blender and pulse briefly to combine. Add flour, baking powder, baking soda, half the sugar, and some salt. Blend until well combined.
    • eggs
    • 245 ml milk
    • 245 g yogurt
    • 300 g flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • 1 tbsp sugar
    • salt
    • oven
    • blender

    Preheat the oven to 200°F/100°C. Add eggs, milk, and yogurt to a blender and pulse briefly to combine. Add flour, baking powder, baking soda, half the sugar, and some salt. Blend until well combined.

  • Step 2/4

    Preheat a waffle iron and lightly grease with melted butter. Fill waffle iron with batter and cook waffle until golden brown, approx. 5 min. Repeat with all the batter and transfer waffles to preheated oven to keep warm.
    • unsalted butter (melted, for greasing)
    • waffle iron
    • tongs

    Preheat a waffle iron and lightly grease with melted butter. Fill waffle iron with batter and cook waffle until golden brown, approx. 5 min. Repeat with all the batter and transfer waffles to preheated oven to keep warm.

  • Step 3/4

    Add thawed, frozen raspberries to a clean blender. Add lemon zest, some salt, and the remaining sugar. Blend until smooth and set aside. Slice fresh strawberries and set aside.
    • 150 g raspberries (frozen)
    • ½ lemon
    • salt
    • 1 tbsp sugar
    • 100 g strawberries
    • fine grater
    • cutting board
    • knife

    Add thawed, frozen raspberries to a clean blender. Add lemon zest, some salt, and the remaining sugar. Blend until smooth and set aside. Slice fresh strawberries and set aside.

  • Step 4/4

    Add heavy cream, vanilla extract, and powdered sugar to a clean blender. Blend to soft peaks, being careful not to over whip. Serve waffles layered with raspberry sauce and whipped cream and top with fresh strawberries and raspberries, as desired. Enjoy!
    • 400 ml heavy cream
    • 1 tsp vanilla extract
    • 50 g confectioner’s sugar

    Add heavy cream, vanilla extract, and powdered sugar to a clean blender. Blend to soft peaks, being careful not to over whip. Serve waffles layered with raspberry sauce and whipped cream and top with fresh strawberries and raspberries, as desired. Enjoy!