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Boozy Strawberry Shortcake Waffles

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for 10-12 pancakes

1 bag of Original Vicky Cakes Pancake & Waffle Mix

1 egg

1 cup whole milk

1/4 cup buttermilk

4 tsps vanilla flavor

3 tbsps water

1 tbsp cooking oil

1 tbsp Strawberry Simple Syrup

3 chopped strawberries

1 tsp Malibu Coconut Rum

Pink food coloring

Strawberry Simple Syrup/Puree Ingredients

Equal parts white sugar and water

Chopped strawberries

3 tsps Malibu Coconut Rum

Strawberry Simple Syrup Cooking Instructions

Heat small pan with equal parts water and white sugar on medium heat. Once boiling, add chopped strawberries, turn heat down to low and let simmer. Once sugar has dissolved and strawberries are soften, remove from heat and let cool. Once cool, add to the syrup to a glass bottle or container. Keep the remaining strawberries and syrup off to the side, you’ll need it for the puree.

Plug in your trusty Waffle Maker and let heat up.

Waffle Instructions

Use the Vicky Cakes Waffle ingredients to prepare the batter. To the batter, add chopped strawberries, Malibu Coconut Rum, 2-4 drops of pink food coloring, and Strawberry Simple Syrup. Mix together. Feel free to add more food coloring to if not pink enough.

Once Waffle Maker is ready to use, spray with oil or butter and add your batter. Cook waffles for the duration suggested by the maker.

While waffles are cooking, blend leftover strawberries and simple syrup together until puree consistency. You might need to add more strawberries to the mixture depending on how much syrup was left over. Pour puree into a small bowl or jar.

Once waffles are done, remove from maker, and plate. Garnish with whipped cream, fresh sliced strawberries, and the strawberry puree.

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