Vanilla Bean Waffles with Berries & Cream

Serves: 4-6 / Makes ± 10 waffles, depending on your waffle maker size

Prep time: 15 minutes
Cook time: 30 minutes

Ingredients:

Berry compote:
300g frozen strawberries / berries of choice
75g sugar
Zest and juice of 1 lemon

Waffle batter:
340g flour
40g sugar
4tsp baking powder
Pinch of sea salt
330ml full cream milk, gently warmed
4 extra large eggs, room temperature
1 Tbsp vanilla extract or paste
150g butter, melted and cooled

To serve:
250ml whipping cream
Fresh seasonal berries

Special equipment: waffle maker

Method:

For the compote:
Combine strawberries, sugar, lemon juice and lemon zest in a medium sized saucepan.
Bring to a simmer and cook, stirring occasionally, until strawberries are soft.
Use a potato masher and crush the berries until they become saucy.
Simmer until slightly thickened and jammy.
Remove from the heat and allow the compote to cool.
Transfer to the fridge until serving.

For the waffles:
Whisk flour, sugar, baking powder and salt in a large mixing bowl.

Make a well in the centre and then add the milk, eggs and vanilla.
Whisk to combine.
Pour in the melted butter and then whisk until mixed through.

Preheat waffle maker.

Use a ½ cup measure to pour batter onto each waffle iron section.
(This will of course vary depending on the size of your waffle maker)

Pour enough batter to just cover the waffle iron and leave some room for expansion.
Do not overfill or your batter will leak out the sides.

Cook until golden and crisp, checking every so often as each waffle maker varies.

Keep waffles warm in a low oven while you continue cooking the batches.

To serve:
Whip cream until soft peaks form.

Plate warm waffles and then top with a generous dollop of berry compote, cream and fresh berries.

Drizzle with syrup or honey and enjoy alongside a cold glass of Robertson Winery Berry Infused Mimosa.

Return to News & Events