Yeast Waffle with Fresh Strawberry Rum Syrup

Connie "Kiyu" Guerrero


Waffles was so new to me and was not into waffles and pancakes, until I tasted my brother-in-laws home-made recipe one late night. He always makes all his desserts from scratch and from fresh fruits, fresh from the fruit stand. So delicious...crispy on the outside and so light and yummy inside! It's all worth waiting the prep time! So rewarding and just melts in your mouth! Enjoy!

★★★★★ 1 vote
2 Hr 30 Min
30 Min



1/2 c
1/2 c
granulated white sugar
2 c
fresh strawberries
1 large
lemon zest
2 Tbsp
white or dark rum
1 small
pinch of salt


2 1/4 tsp
active dry yeast (1 packet)
1/4 c
warm milk (105 - 115 degree f)
3 large
eggs yolks
1/4 c
lukewarm milk
1 1/2 stick
un-salted butter (melted and cooled)
1/2 c
1 1/2 tsp
2 tsp
pure vanilla extract
4 c
all-purpose flour
2 1/4 c
lukewarm milk
3 large
egg whites


Clean, hull, and puree strawberries in a food processor. Set aside.
2In a medium sized sauce pan over medium high heat boil the water and sugar until clear.
3Add the pureed strawberries, lemon zest, rum & salt. Bring to a boil and then lower the temperature until the mixture is at a high simmer. Cook for 15 minutes stirring occasionally. Syrup will thicken more as it cools.
4Cool slightly and serve warm over pancakes. Cover leftover syrup and store in the refrigerator.
5YEAST RAISED WAFFLES: (Pls. follow directions in the order of steps:
6Whisk together in a bowl:
1 packet active dry yeast and 1/4 cup warm milk. Let stand until the yeast is dissolved, about five minutes. (As you wait...)
Whisk together in a LARGE (this is a large recipe that rises a lot!) bowl:
3 egg yolks, 1/4 cup lukewarm milk and the melted butter.
7Whisk in the yeast mixture along with:
sugar, salt and vanilla. Whisk a few more strokes together.
8Gradually alternating the flour and the 2 1/4 cup of lukewarm milk, adding a little at a time into the yeast mixture. Continue to alternate the flour and warm milk until all are blended and mixed well.
9Finally, Beat egg whites (using kitchen aid or on elec. mixer set on high)until soft peaks form then fold into the batter:
10Cover the bowl tightly with plastic wrap and let rise in a warm place (for consistent results, try Rachel's trick of heating your oven to 170 degrees, turning it off, and sticking your dough in the oven to rise), until doubled in volume, about 1 hour.
11Stir to deflate the batter. Preheat your Waffle Iron Maker on medium to high heat
12Spread the batter evenly across the iron, to within 1/4" of the edge of the grids, using the back of a metal spatula, wooden spoon or ladle.
13Close the lid and bake until the waffle is golden brown. Serve immediately or keep warm in a single layer on a rack in a 200 degree F oven while you finish cooking the rest.