Pancake Waffles with Cinnamon Ice Cream and Roasted Strawberries

pancake waffles

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.

The moment fresh strawberries appear at the supermarket there is a sense that summer’s arrival is impending. It doesn’t matter that the minute you leave that store with those bright blushing strawberries in your possession that the weather smacks you in the face with rain, wind and blustering wind, because you know those days will soon be gone.

pancake waffle recipe

strawberries and cream waffles(pp w768 h512)

Those days with additional layers will soon be put to the back of the closet and strawberries indicate the temperatures are about to rise and stay that way for a wee while. Another way to bring the sunshine is to make this dish which just takes a pancake recipe and changes two elements and makes for some perfect waffles.

Waffles are my favorite dish for breakfast or brunch and despite the crazy title for pancake waffles with cinnamon ice cream and roasted strawberries, 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.

Pancake Waffles with Cinnamon Ice Cream and Roasted Strawberries 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.

pancake waffles(pp w768 h492)

Pancake Waffles with Cinnamon Ice Cream and Roasted Strawberries
Recipe by Roamingtaste
Makes 12 Waffles

Ingredients:
Roasted Strawberries
1 1/2 cups strawberries, hulled and roughly chopped
1/4 cup sugar
1 teaspoon vanilla extract
Pancake Waffles
5 eggs, separated
1/2 cup superfine/caster sugar
1/2 cup flour
1/3 cup milk
2 teaspoons baking powder
Cinnamon Ice Cream
1 1/2 cups vanilla ice cream
1 teaspoon ground cinnamon

Directions:
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.

IMG 7038(pp w768 h512)

Beat the egg whites until soft peaks and fold half the batter into the egg whites until smooth, repeat with the remaining batter.

IMG 7051(pp w768 h512)

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.

waffles with strawberries and ice cream(pp w768 h1178)

roasted strawberries on pancake waffles(pp w768 h496)

IMG 7085(pp w768 h512)

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pancake waffles

Pancake Waffles with Cinnamon Ice Cream and Roasted Strawberries

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  • Author: Sylvie Taylor
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: Makes 12 Waffles 1x
  • 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

Scale

Roasted Strawberries
1 1/2 cups strawberries, hulled and roughly chopped
50 grams / 1/4 cup superfine/caster sugar
1 teaspoon vanilla extract
Pancake Waffles
5 eggs, separated
100 grams / 1/2 cup superfine/caster sugar
80 grams / 1/2 cup plain flour
1/3 cup milk
2 teaspoons baking powder
Cinnamon Ice Cream
1 1/2 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

 

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