We started of this weekend with all these grand plans of going camping in the mountains. You know, nature, fire, sleeping in a tent, all that fun crap. I took friday afternoon off from work, we got all our camping gear together, hopped in the car and headed west. The only problem with this grand plan of ours was that everybody else in the damn city decided to do the exact same thing! Every campground and hotel room was booked, so instead of camping we ended up having to take our cranky asses back to Calgary and dwell in our epic camping fail. Ah well, you win some you lose some. On the bright side, before we headed back I got the chance to get my learn on and got a lesson from Philip on shutter speed. Yay learning! I still don’t know what in balls hell I’m doing but here’s one of the shots I got at a pretty stream we stopped at. Philip’s bum is pretty much in every other picture I took, so I thought I would spare you those, lol.
Oh and then there were waffles. Yeah, that happened too.
I’ve never owned a waffle iron before, I kind of view them the same as ice cream makers, sure you’ll use it but after the “exciting new thing” syndrome wears off it gets tucked away in the back of some random cupboard to live a life of solitude. Poor ice cream maker, you only wanted to make yummy cold things and be loved…………you’re all totally thinking about digging out your ice cream makers right now, aren’t ya 😉 Well because of this I never bought one, but then I discovered that the Cuisinart Griddler thing we own has waffle plates you can buy, then I was at the department store faster then you can say product junkie. Oh, and I should probably point out that that was like a year ago…..within that time I’ve made waffles once, ONCE! Craziness I tell ya. Something needed to be done about this horrible lack of waffles and so with my schedule unexpectedly opening up, waffles needed to be made.
Oh wait, you thought I was going to make regular waffles? Don’t be silly, you should know by now that I can’t do anything the easy way, no, no, no, that would make too much sense. Nah, instead I made strawberry waffles! And (the second batch) turned out gooooooood, yeah, the second batch, because the first stuck to the waffle maker and burnt on and…well lets just say they didn’t turn out very good. But round two was a keeper, with little sweet chunks of strawberries spread throughout a crispy waffle, super tasty. AND I made lemon basil cashew cream to top those beautiful things off. I think I’ve got a crush on cashew cream because I can’t seem to stop making it! The flavor combinations are endless and it’s just so yummy! Plus this lemon basil combo with the strawberry waffles goes together like copy and paste, which is exactly what you should do with this recipe 🙂
STRAWBERRY PANCAKES OR WAFFLES
- 2 cups all-purpose unbleached flour or white whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 1/4 cup sugar
- 2 tablespoons melted margarine or coconut oil
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sparkling or regular water
- 1 1/2 cup strawberries, chopped
- In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- In a small bowl, mix together the milk, sugar, vanilla and melted margarine, whisk until smooth then pour over the dry ingredients. Pour in the sparkling water and mix everything together gently until it all just comes together, then fold in the strawberries Do not overmix, little lumps are ok, over mixing will give you tough rubbery waffles.
- When your iron is hot, pour a scoop of batter onto the waffle iron and cook according to your waffle makers instructions. Check underneath before you remove them from the heat, they should be lightly browned. Serve immediately so that they don’t go soggy and top with Lemon Basil Cream. If you need to reheat, just pop it in the toaster for a few seconds to crisp up.
LEMON BASIL CREAM
- 1 1/2 cups cashews, soaked in water for 1 hour up to overnight
- 3 tablespoons lemon juice
- 1/2 cup full fat coconut milk
- 1/4 cup maple syrup or agave
- 1 teaspoon vanilla
- Pinch of salt
- Zest of 2 lemons
- 1/3 cup packed basil, finely minced
- In a high speed blender, combine cashews, lemon juice, coconut milk, maple syrup, vanilla and salt. Blend until completely smooth. Pour into bowl and fold in lemon zest and basil. In a small saucepan over medium-low heat, heat the cream, stirring from time to time, until warmed through. Add additional coconut milk if you find the cream is too thick. Serve over Strawberry Waffles.