Valentine’s Day landed on a Saturday this year and we celebrated with heart shaped waffles topped with strawberry sauce and Madagascar whipped cream. Extra thick bacon and freshly squeezed orange juice earned me lots of XXXX’s and OOOO’s. The heart shaped waffle iron is a cherished wedding present from a business school friend of my husband who loved making ice-cream sandwiches out of waffles for dessert. He would scoop his favorite flavor, add chocolate sauce or not, and serve with a dusting of confectioner’s sugar. After Tim proposed, we celebrated together and he wrote “Happily Ever After” on the plate with chocolate sauce before serving us. No wonder this recipe is near and dear to my heart.

Kitchen Notes
To make strawberry sauce, put two bags of frozen strawberries in a medium saucepan and heat to thaw. Add 2 tablespoons sugar and stir to combine. Transfer to a serving bowl and serve piping hot at the table. This recipe also works in a Belgian waffler, but will make fewer waffles as the deep grooves take more batter to fill. These waffles freeze beautifully--cool and transfer to a freezer bag. 


  • 4 large eggs, separated

  • 3 cups of whole milk

  • 4 teaspoons baking powder

  • 1 1/2 cups white flour, sifted

  • 1/2 cup whole wheat flour, sifted

  • 2 sticks unsalted butter, melted and cooled to room temperature

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon vanilla extract

  • Cooking spray for waffle iron

  • Confectioner’s sugar

  • Maple syrup, warmed or strawberry sauce

  • Madagascar whipped cream (optional)


1. Preheat waffle iron.

2. In the bowl of an electric mixer, or with a handheld mixer, beat the egg whites until stiff, but not dry. Peaks should stand but not look grainy. Set aside.

3. Put the egg yolks, milk, baking powder, flours, melted butter, salt, and vanilla in a blender and whir until smooth. 

4. Pour the blended mixture into a large bowl and gently fold in the reserved egg whites.

5. Lightly spray the waffle iron with cooking spray and ladle the batter onto the center of the waffle iron. As the mix starts to spread around the waffler, carefully help it along by adding additional batter and moving it across the waffler with a silicone spatula. There is a fine line between too much batter and not enough. Too much and waffle iron clean up is time irritating and time consuming. Not enough and your waffles will have strange shapes. Patience pays off.

6. Cook until the waffles are golden brown and pull away from the edges of the waffle iron on their own.

7. Keep warm in a 200 degree oven until all waffles are cooked and ready to serve (don’t leave in the oven more than 15 minutes). Sprinkle waffles with confectioner’s sugar and pass the maple syrup at the table.