One of the many perks of moving home is my mother’s kitchen. I have yet to find a place that I can call a permanent home, therefore I’ve yet to acquire solid kitchen items: one of them being a waffle iron. So basically I get to be spoiled for (hopefully only) a few months! Breakfast is a huge meal in our family, and today I decided to create a twist on a morning staple…

Syrup:
16 oz. carton strawberries, fresh
2 tbs. butter
1/3 c. sugar
Juice from 1/2 lemon

Waffles:
2 c. all-purpose flour
1 tsp. salt
2 tbs. sugar
2 tsp. baking powder
2 eggs, separated
2 c. milk (I used soy)
2 tbs. vegetable oil
1 tsp. almond extract
1/2 c. slivered almonds for sprinkling

Start by removing stems from strawberries and slicing. In a small saucepan, heat strawberries with butter, lemon juice and sugar on stove. Reduce on medium while making the waffles. In the meantime, mix all dry ingredients for waffles in a large bowl. Add egg yolks, sugar, milk and extract, and whisk until smooth. Using a hand mixer, whip egg whites in a separate bowl until fluffy and stiff. Add to batter and fold in with a spatula. Heat your waffle iron and either spray with oil or butter (I, obviously, used butter). Pour about a 1/2 cup portion onto the iron, then sprinkle with almonds. Close, then wait until the waffle is golden brown. Remove, top with strawberry syrup (and maybe some regular syrup, too!) and enjoy.

Note for making wonderful waffles: These were good! My family really seemed to like them. I had one and I was STUFFED. Separating the eggs and fluffing the whites is always a great way to make pancakes and waffles extra light. Almonds are probably my favorite nut, so I loved them in the waffles… you could skip them and just sprinkle on top. WOO BREAKFAST!