Strawberries and Cream Waffles
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Nutrition Facts Canadian
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1 Portion 0g Total Servings:0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol
0mg
0%
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Carbohydrate / Glucides
0g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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1 Portion 0g Total Servings: 0
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| Amount Per Serving |
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
10 mins
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Cook time
25 mins
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Total time
45 mins
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Ingredients
Strawberry Topping
600 g frozen strawberries
½ cup granulated sugar (120 g)
Optional: whipping cream for topping
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Waffles
3 tbsp vegetable oil (45 g)
1 large egg (56 g)
1 cup water (240 g)
1¾ cups Kinnikinnick Pancake and Waffle Mix (324 g)
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Directions
Strawberry Topping
- Bring all ingredients to a boil in a medium pot. Reduce heat and simmer for 20 minutes.
- Cool and refrigerate in an air-tight container for up to 2 weeks in the refrigerator or 3 months in the freezer.
Waffles
- Preheat waffle iron to 350°F (176°C). Coat waffle iron lightly with cooking spray or brush with oil.
- In a bowl, mix egg, oil and water. Slowly add Kinnikinnick Pancake and Waffle Mix. Mix until the batter is smooth. Let batter sit at room temperature for 5 minutes.
- Drop batter onto preheated waffle iron. Follow waffle iron directions for bake cycle.
Yields 3 Waffles.
Tips & Variations
- If using fresh strawberries, use 454 g and add ¼ cup of water to cooking process. Follow directions.
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