1 cup plus 2 Tbs. (about 165 g) strawberries and cream pancake and waffle mix
1/2 cup (125 ml) milk
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted and cooled slightly
1 cup (8 fl. oz./250 ml) cold heavy cream
2 Tbs. confectioners’ sugar
1/4 tsp. vanilla extract
2 cups (8 oz./250 g) strawberries, hulled and sliced
Preheat a waffle maker according to the manufacturer’s instructions. Preheat an oven to 200°F (95°C) and place a wire rack on a rimmed baking sheet.
In a large bowl, whisk together the pancake and waffle mix, egg, milk and butter until the batter is almost smooth; do not overbeat.
Pour about 1/2 cup (125 ml) of the batter onto the waffle maker and cook according to the manufacturer’s instructions. Transfer the waffle to the rack on the baking sheet and keep warm in the oven while you finish cooking the remaining batter.
While the waffles are cooking, in a large bowl, using a whisk or an electric mixer on medium speed, beat the cream until it thickens slightly. Add the confectioners’ sugar and vanilla and continue beating until soft peaks form. Set aside.
Divide the waffles among 2 to 4 plates. Top each waffle with an equal amount of the strawberries and then with the whipped cream. Serve immediately. Serves 2 to 4.