Williams-Sonoma Buttermilk Waffles

My mother-in-law gave us a Wolfgang Puck Waffle Maker a couple of years ago and I'm almost embarrassed to say that this is my third time using it. I've used pancake mixes previous to this but after making them myself, I have been converted.

Williams-Sonoma has created an easy, straight forward recipe and I wish I made the jam. I served these baby's with fresh strawberries and whipping cream. We had plenty left over so I refrigerated them and popped them back in the toaster the following morning, and they were still absolutely perfect!

This Williams-Sonoma.com recipe is a keeper.

"A simple French-style jam made with fresh strawberries and infused with vanilla bean is the perfect accompaniment to our buttermilk waffles."

Ingredients:

For the strawberry jam:

• 2 lb. strawberries, stemmed and quartered
• 1 cup sugar
• 1 vanilla bean
• 2 tsp. fresh lemon juice
  

For the waffles:

• 3 eggs, separated
• 1 1/2 cups buttermilk
• 8 Tbs. (1 stick) unsalted butter, melted
• 1/2 tsp. vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 3 Tbs. sugar
  
• Sweetened whipped cream for serving

Directions:

To make the strawberry jam, in a large bowl, combine the strawberries and sugar and stir until evenly coated. Transfer to a 9 1/2-inch copper fry pan. Using the tip of a knife, split the vanilla bean in half lengthwise to expose the seeds and scrape the seeds into the strawberry mixture. Add the pieces of the pod to the pan. Set over medium heat and cook, stirring occasionally, until the strawberries have broken down, most of the liquid has evaporated and the mixture resembles a thick jam, 45 to 48 minutes. Remove from the heat, discard the vanilla bean pod and stir in the lemon juice. Let cool until just warm.


Meanwhile, make the waffles: Have all the ingredients at room temperature. Preheat an oven to 200°F. Preheat a Belgian waffle maker according to the manufacturer?s instructions


In a large bowl, whisk the egg yolks. Whisk in the buttermilk, butter and vanilla. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.


In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold half of the egg whites into the batter, then fold in the remaining whites. Cook the waffles according to the manufacturer?s instructions. Transfer to a baking sheet and keep warm in the oven.

Serve the waffles with the strawberry jam and whipped cream alongside. Makes about eight 4 1/2-inch waffles and 2 cups jam.