Rose Water Waffles with Strawberry Rose Simple Syrup
I’m trying my best to keep busy while I wait for spring to fully emerge. Nothing is getting me more excited than the rose garden plans that I have for the farm. The two bushes I ordered from David Austin Roses last spring were so strikingly beautiful that I took the plunge and ordered 10 more! In the meantime, I’ve been playing around with the dried rose petals that I saved from our harvest the previous year. How wonderful that these versatile plants can be used in so many ways! I’ve done several recipes using them for apothecary items so this was a fun way to use them as food. It wasn’t that long ago that I even found out you can actually eat roses, what a treat! I was eager to try this recipe because who doesn’t want cute pink waffles for breakfast? But to be honest, the rose water did not turn the batter a beautiful rose color at all. I did end up adding several drops of plant based food coloring to the mixture to get the shade I was desiring.
The recipe I am sharing uses Rose Water, which you can purchase already made or make yourself. Here’s a Rose Water recipe we made from an earlier blog post.
Ingredients & Recipe:
rose water WAFFLES:
2 cups flour
4 tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/2 cup melted butter
1/2 cup heavy cream
1 cup milk
3/4 cup rose water
1 teaspoon vanilla
food coloring *optional
STRAWBERRY ROSE SIMPLE SYRUP:
4 large strawberries diced
2 cups sugar
1 cup rose water
DIRECTIONS:
In a large bowl, mix together the flour, sugar, baking powder, and salt. Set aside.
In a separate bowl, whip together the eggs and melted butter. Add the heavy cream, milk, rose water, and vanilla to the egg mixture and blend with a wire whisk until just combined.
Gradually add the wet mixture into the dry mixture and blend together by hand. Add desired amount of food coloring. *optional
Cook in an electric waffle iron until cooked through, about 4-5 minutes. Serve hot with whipped cream and strawberry rose simple syrup.
To make the syrup: Mix all ingredients together in a small saucepan. Bring mixture to a boil and then simmer for approximately 15 minutes or until thickened. Skim off the strawberry pieces or leave them in the mixture.
Store in the refrigerator for up to one week.
The waffles turned out having the lightest hint of rose flavoring, but the real delight was the strawberry/rose simple syrup. We added a generous helping of homemade whip cream and strawberry slices to make the perfect pairing for this extra sweet treat. They were so special that we plan on having them the day of our annual egg hunt. Enjoy!
xx Jill
