1 cup unbleached all-purpose flour
1 cup wheat flour
3 Tbsp. sugar
1 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1 cup buttermilk
1 cup Milk
3/4 stick butter, melted
3 large eggs
1tsp. vanilla extract
Vegetable oil for waffle iron
1 lb. strawberries, sliced
1 lemon, zested and juiced
1 Tbsp. cornstarch
1/4 cup sugar
3/4 cup water
In a bowl, whisk together the eggs, buttermilk, milk, sugar, vanilla and 3 tablespoons melted butter.
In a large bowl stir together the flour, salt, baking soda and baking powder. Stir in the wet ingredients and mix until combined.
Preheat your waffle maker ( I used Belgian waffle maker). Brush/spray hot waffle iron with vegetable oil and ladle batter onto the waffle maker. Cook waffles according to manufacturer’s instructions until golden and cooked through.
Continue until batter is finished.
***Transfer cooked waffles to rack in preheated oven to keep warm, keep waffles in 1 layer to stay crisp.
In a sauce pot over medium heat, combine the strawberries, sugar, water, lemon zest, lemon juice and cornstarch. Whisk gently and simmer until mixture thickens slightly, for about 5-7 minutes.
Pour sauce over waffle, top with whipped cream and serve.