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.
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.
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.
This recipe best uses chilled roasted strawberries which is often the best way to make these soft summer fruit last a wee bit longer and is a great way to enjoy over yogurt or vanilla ice cream as served in today’s recipe.
Pancake Waffles with Whipped Cinnamon Ice Cream and Roasted Strawberries
Recipe by Roamingtaste
Makes 12 Waffles
1 1/2 cups strawberries, hulled and roughly chopped
1/4 cup sugar
1 teaspoon vanilla extract
5 eggs, separated
1/2 cup superfine/caster sugar
1/2 cup flour
1/3 cup milk
2 teaspoons baking powder
Whipped Cinnamon Ice Cream
1 1/2 cups vanilla ice cream
1 teaspoon ground cinnamon
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.