Pancake waffles might be the silliest thing for a recipe to be titled, but these are pretty damn easy and in our house, we eat pancakes twice as often as waffles. Sometimes waffles can seem time consuming, but these take that recipe and flip it by adding oven roasted strawberries and whipped cinnamon ice cream.
Honestly, everytime I make waffles I have to follow the book that comes with maker, but this recipe is one I've memorised and it doesn't require many ingredients and the quantity of eggs in this makes a good batch to share with a bunch of loved ones thanks to the fact it's so filling.
Waffles are my favorite dish for breakfast or brunch and despite the crazy title for pancake waffles, these aren't difficult to make and the toppings can absolutely be made ahead of time to make bringing this dish together even easier for when you're hungry and despite it being the weekend, you have lots to do but still want something different than your regular workaday standard.
This recipe best uses chilled roasted strawberries which is often the best way to make these soft summer fruit last a wee bit longer as we know they ripen swiftly and sometimes our eyes deceive us to buy more than you actually plan on consuming. Doubling the recipe for roasted strawberries is a great way to enjoy over yogurt or vanilla ice cream as served in today’s recipe so I highly recommend doubling the recipe for them alone to be able to eat them well past the stack of these are finished off.
How to prepare Pancake Waffles with Cinnamon Ice Cream and Roasted Strawberries
Tips for the best Pancake Waffles with Cinnamon Ice Cream and Roasted Strawberries
Roasted strawberries can be made ahead: The roasted strawberries are best served chilled so it is recommended to make these a day ahead and keep them in the refrigerator until you begin making the waffle batter.
Sub for the whipped ice cream: If you don't have vanilla ice cream on hand to make the cinnamon ice cream, feel free to sub in whipped cream.
How to make:
Preheat the oven to 220C/430F and place the strawberries in the center of aluminum foil large enough cover the strawberries with completely.
Fold the top of the aluminium foil over and pinch two ends together, leaving one gap to sprinkle the sugar and vanilla extract over the strawberries.
Place in the oven and bake for 12 minutes or until fragrant, remove from the oven and allow to cool before placing in your serving dish.
Place in the fridge to cool completely.
For the cinnamon ice cream, take the slightly softened ice cream, and add the ground cinnamon, whipping with an electric beater to combine until fluffy.
Return the ice cream to the freezer.
To make the pancake waffles, place the egg yolks and sugar in a bowl and whip until well combined and the sugar has dissolved, approximately 1 minute.
Add the flour, milk and baking powder and fold until it is a smooth batter.
Place your egg whites in a separate bowl and beat with an electric beater until you reach soft peaks.
Spoon half the egg yolk batter into the egg whites and fold to combine until smooth, repeat with the remaining batter.
Allow to rest for 10 minutes.
Heat your waffle maker and brush over a teaspoon of butter on both plates.
Drop a ladleful of batter into your waffle maker and cook your waffle according to instructions.
Set aside onto a plate and cover to keep warm, repeat cooking with your remaining batter until you have cooked them all.
Remove the cinnamon ice cream from the freezer and scoop on top of 1-2 waffles, topping with 2-3 tablespoons of the roasted strawberries and the juice.
Dig in!
Pancake Waffles with Cinnamon Ice Cream and Roasted Strawberries
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: Makes 12 Waffles
- Category: Breakfast
Description
The name for this is incredibly descriptive for good reason, there is a lot of layers to these pancake waffles that make it a truly indulgent breakfast you'll wish you had doubled.
Ingredients
Roasted Strawberries
1 ½ cups strawberries, hulled and roughly chopped
50 grams / ¼ cup superfine/caster sugar
1 teaspoon vanilla extract
Pancake Waffles
5 eggs, separated
100 grams / ½ cup superfine/caster sugar
80 grams / ½ cup plain flour
⅓ cup milk
2 teaspoons baking powder
Cinnamon Ice Cream
1 ½ cups vanilla ice cream
1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 220C/430F and place the strawberries in the center of aluminum foil and fold two sides together to hold tightly. Sprinkle the sugar and vanilla extract over the top and fold the remaining two sides of foil together.
- Bake for 12 minutes or until fragrant, remove from the oven and allow to cool before placing in your serving dish. Place in the fridge to cool completely.
- For the cinnamon ice cream, take the ice cream, softened slightly and add the ground cinnamon, whipping to combine until fluffy.
- Return to the freezer.
- Place the egg yolks and sugar in a bowl and whip until well combined and the sugar has dissolved.
- Add the flour, milk and baking powder and fold until until it is a smooth batter.
- Beat the egg whites until soft peaks and fold half the batter into the egg whites until smooth, repeat with the remaining batter.
- Allow to rest for 10 minutes.
- Cook your waffles according to instructions until all the batter has been used.
- Serve your waffles with a couple tablespoons roasted strawberries and a scoop of the cinnamon ice cream and eat immediately.
Notes
The roasted strawberries are best served chilled so it is recommended to make these a day ahead and keep them in the refrigerator until you begin making the waffle batter.
If you don't have vanilla ice cream on hand to make the cinnamon ice cream, feel free to sub in whipped cream.
Recipe by Roamingtaste
Al
One of the best breakfasts I have ever had the pleasure of making (and eating). Would definitely recommend this for a breakfast in bed for a special someone for the weekend! Especially on a lazy Sunday.
Perfect for a brunch session on Zoom!