Easy waffle stack with berries

Step 1/4

• 1⅓ eggs
• 81⅔ ml milk
• 81⅔ g yogurt
• 100 g flour
• ⅓ tsp baking powder
• ⅛ tsp baking soda
• ⅓ tbsp sugar
• salt

• oven
• blender

Preheat the oven to 200°F/100°C. Add eggs, milk, and yogurt to a blender and pulse briefly to combine. Add flour, baking powder, baking soda, half the sugar, and some salt. Blend until well combined.

Step 2/4

• unsalted butter (melted, for greasing)

• waffle iron
• tongs

Preheat a waffle iron and lightly grease with melted butter. Fill waffle iron with batter and cook waffle until golden brown, approx. 5 min. Repeat with all the batter and transfer waffles to preheated oven to keep warm.

Step 3/4

• 50 g raspberries (frozen)
• ⅛ lemon
• salt
• ⅓ tbsp sugar
• 33⅓ g strawberries

• fine grater
• cutting board
• knife

Add thawed, frozen raspberries to a clean blender. Add lemon zest, some salt, and the remaining sugar. Blend until smooth and set aside. Slice fresh strawberries and set aside.

Step 4/4

• 133⅓ ml heavy cream
• ⅓ tsp vanilla extract
• 16⅔ g confectioner’s sugar

Add heavy cream, vanilla extract, and powdered sugar to a clean blender. Blend to soft peaks, being careful not to over whip. Serve waffles layered with raspberry sauce and whipped cream and top with fresh strawberries and raspberries, as desired. Enjoy!

Enjoy your meal!