Meyer Lemon Waffles with Fresh Strawberry and Balsamic Compote
For the Waffles:
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup OLIVE & VINE Meyer Lemon olive oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
yogurt or cream for serving, optional
For the Strawberry Balsamic Compote:
1/2 cup OLIVE & VINE Cara Cara Orange and Vanilla balsamic vinegar
1 cup sugar
3 cups sliced, fresh strawberries
Make the compote first. Place the balsamic vinegar and sugar in a heavy duty sauce pan. Heat over medium, swirling occasionally until the sugar is completely dissolved. Add the strawberries and cook at a simmer, stirring frequently, until the strawberries begin to lose shape and become a chunky sauce, about 8 minutes. Set aside to cool.
While the compote cools, make the waffles. Preheat a standard or Belgian waffle maker. Beat the eggs in a large bowl with a mixer or by hand until fluffy. Beat in the flour, milk, olive oil, sugar, baking powder, salt and vanilla, just until smooth. Grease the preheated waffle maker with non-stick cooking spray. Pour enough batter, about 1/3 cup, into the waffle maker to make normal size waffles and cook until golden brown. Serve with Strawberry Compote and a dollop of yogurt or cream if desired.
Makes 8 standard size waffles.