Waffles With Fresh Strawberry Syrup Emeril Lagasse Recipes

Steps:

• Preheat a waffle iron according to the manufacturer's instructions.
• Into a medium bowl, sift the flour, baking powder, and salt.
• In a separate bowl, beat together the egg yolks and sugar until the sugar is completely dissolved and eggs have turned a pale yellow. Add the milk, melted butter, and vanilla extract and whisk to combine. Add the flour mixture to the egg-milk mixture and whisk just until blended. Do not overmix.
• In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.
• Using a rubber spatula, gently fold the egg whites into the waffle batter, being careful not to overmix.
• Coat the waffle iron with nonstick cooking spray, if required, and pour enough batter in the iron to just cover the waffle grid. Close and cook as per the manufacturer's instructions until golden brown, 2 to 3 minutes. (Do not open the waffle iron for at least 1 minute.) Repeat with the remaining batter.
• Serve immediately with Strawberry Syrup spooned over the top of each waffle.
• Fresh Strawberry Syrup: In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by one-third to one-half in volume, 15 to 18 minutes.
• Remove from the heat and let cool to room temperature before serving. (If thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a clean container and let cool.).

Steps:

• Preheat the waffle iron according to manufacturer's instructions and preheat the oven to 200 degrees F.
• Combine the flour, pecans, baking powder and salt in a medium mixing bowl and whisk to combine. In another bowl, combine the egg yolks and sugar and whisk until pale yellow. Add the vanilla extract, 1/2 cup melted butter, and milk, and whisk to blend. Combine the egg and milk mixture with the flour mixture and whisk until just combined. Do not overmix.
• In the bowl of an electric mixer, beat the egg whites until soft peaks form, about 1 minute. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix.
• Using a pastry brush, lightly coat the waffle iron with some of the vegetable oil. Pour enough batter into the iron to just barely cover the waffle grid. Close the waffle iron and cook according to manufacturer's instructions, or until golden brown, 4 to 6 minutes. Transfer to a baking sheet and keep warm in the oven while you prepare the remaining waffles.
• In a saute pan, add the remaining 1/2 cup of butter and the pecan pieces. Cook, stirring occasionally, until pecan pieces are light golden and fragrant, 2 to 3 minutes. Add the banana slices and cook until light golden and soft, 2 to 3 minutes. Add the syrup and bring to a simmer. Serve with the warm waffles.

Steps:

• Combine the flour, baking powder and salt in a mixing bowl. In another bowl beat the chocolate, egg yolks and vanilla lightly. Beat the milk and 1/2 cup of the butter into the egg mixture. Fold the flour mixture into the egg mixture. Stir until combined yet still slightly lumpy. In a small bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, leaving little fluffs of egg whites. Pour 1 cup batter onto grids of a preheated, lightly greased waffle iron (grease the waffle iron with 2 tablespoons of the butter, in all). Close the lid quickly: do not open during baking. Bake according to the manufacturer's directions.
• Melt the remaining butter in a skillet over medium heat. Add the sugar, stirring constantly until it dissolves, about 1 minute. Add the raspberries and cook, stirring, for 2 to 3 minutes. Remove from the heat and add the orange liqueur. Flame the liqueur and continue to cook for 1 minute. Serve the waffles with the raspberry syrup and sweetened whipped cream. Garnish with confectioners' sugar.

Steps:

• Preheat a waffle iron according to the manufacturer's instructions. Into a medium bowl, sift the flour, baking powder, and salt.
• In a separate bowl, beat together the egg yolks and sugar until the sugar is completely dissolved and eggs have turned a pale yellow. Add the milk, melted butter, and vanilla extract and whisk to combine. Add the flour mixture to the egg-milk mixture and whisk just until blended. Do not overmix. In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.Using a rubber spatula, gently fold the egg whites into the waffle batter, being careful not to overmix. Coat the waffle iron with nonstick cooking spray, if required, and pour enough batter in the iron to just cover the waffle grid. Close and cook as per the manufacturer's instructions until golden brown, 2 to 3 minutes. (Do not open the waffle iron for at least 1 minute.) Repeat with the remaining batter.
• Serve immediately with Strawberry Syrup spooned over the top of each waffle.
• In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by one-third to one-half in volume, 15 to 18 minutes.
• Remove from the heat and let cool to room temperature before serving. (If thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a clean container and let cool.)

Steps:

• Preheat and grease a waffle iron according to manufacturer's instructions.
• Sift flour, baking powder, and salt together in a bowl. Whisk buttermilk, yogurt, butter, eggs, and sugar together in a separate bowl; stir into flour mixture until batter is smooth. Fold strawberries into batter.
• Pour about 1/3 cup batter into preheated waffle iron; cook until lightly browned, 5 to 7 minutes. Repeat with remaining batter.