Ingredients:

  • 2 cups (300g) fresh strawberries, hulled and halved
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5ml) lemon juice
  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (60g) cornstarch
  • 2 tbsp (25g) granulated sugar
  • 1 tbsp (15g) baking powder
  • 0.5 tsp (3g) sea salt
  • 2 large eggs, separated
  • 1 cup (240ml) low-fat buttermilk
  • 0.5 cup (120g) plain Greek yogurt
  • 4 tbsp (56g) unsalted butter, melted and cooled
  • 1 tsp (5ml) pure vanilla bean paste

Instructions:

  1. Place the strawberries, maple syrup, and lemon juice on a baking sheet. Roast in a 400°F oven for 15 minutes until the juices are syrupy and the berries are softened but still hold their shape. Let cool completely.
  2. In a large mixing bowl, whisk together the all-purpose flour, cornstarch, sugar, baking powder, and sea salt.
  3. In a separate bowl, whisk together the buttermilk, Greek yogurt, melted butter, vanilla, and egg yolks. Stir the cooled strawberry reduction into this wet mixture.
  4. Pour the wet into the dry and stir gently until just combined with a few lumps remaining, being careful not to over-mix.
  5. In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold one-third of the whites into the batter to lighten it, then fold in the remaining whites until no streaks remain.
  6. Preheat a Belgian waffle iron to medium-high and grease with cooking spray. Pour approximately 0.5 cup of batter into the center and cook until golden and crisp.