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Lemon Waffles with Fresh Strawberry and Silician Lemon Balsamic Compot

Posted by Jennifer Driscoll on

Waffles are good but Lemon Waffles are the bomb! Fresh Strawberry compot using our Sicilian Lemon balsamic just enhances the strawberries. This is a must try.

Waffles
2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup Lemon Fused Olive Oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Fresh Strawberry-Balsamic Compote

3 cups sliced, fresh strawberries
1/2 cup Sicilian Lemon White Balsamic
1 cup sugar

Directions
 
For the Compote
Place the sugar and 1/2 cup of balsamic in a heavy duty 2+ quart sauce pan. Heat over medium, swirling occasionally until the sugar is completely dissolved. Add the strawberries and cook at a simmer until the strawberries begin to lose shape and become a chunky sauce (about 8 minutes), stirring frequently. Cool to room temperature before serving. 
For the Waffles
Preheat a standard or Belgian waffle maker. Beat the eggs in large bowl with a mixer or by hand until fluffy. Beat in flour, milk, Lemon Fused Olive Oil, sugar, baking powder, salt and vanilla, just until smooth. Grease the preheated waffle maker with non-stick cooking spray. Pour mix into the ready waffle maker. Cook until golden brown. Serve with Strawberry Balsamic Compote and a dollop of yogurt or cream if desired.
Makes 8 standard size waffles
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