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.
1 1/2 cups strawberries, hulled and roughly chopped
50 grams / 1/4 cup superfine/caster sugar
1 teaspoon vanilla extract
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
- 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.
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