Lemon Waffles with Fresh Strawberry and Cara Cara Orange-Vanilla Balsamic Compote

Brunch Brunch Brunch!  Or a rainy Sunday or a Wednesday night dinner.  Citrus and strawberries inspire Chef Rachel once again.

Needed for this recipe:

 Sunshine Coast Olive Oil Co. Lemon Olive Oil

Sunshine Coast Olive Oil Co. Cara-Cara Orange-Vanilla White Balsamic

Waffles

2 eggs

2 cups all-purpose flour

1 3/4 cups milk

1/2 cup Sunshine Coast Olive Oil Co. Lemon 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 Sunshine Coast Olive Oil Co. Cara-Cara Orange-Vanilla 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.

Or top with our Sunshine Coast Olive Oil Co. Blood Orange Whipped Cream (which could be made with Lemon Olive Oil instead).

 

Makes 8 standard size waffles