From the Chef: Brown Sugar Waffles and Fresh Strawberries in Syrup

Brown_Sugar_Waffles_and_Fresh_Strawberries_in_Syrup_close_upBy Mark Marques

(Makes 6-8 standard size waffles)

The waffles in this recipe are great for either brunch or dessert.  The waffles are crisp, the strawberries sweet and tart, and the whipped cream brings it all together. 

Brown Sugar Waffles


  • 1 1/2 cups flour
  • 1/4 cup brown sugar
  • 1 ½ teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/4 cups buttermilk
  • 1/3 cup melted butter or vegetable oil
  • 1/2 teaspoon vanilla extract


Preheat a waffle iron; grease with cooking spray.

In a medium bowl, whisk the flour, brown sugar, baking powder, baking soda, and salt together. In a second medium bowl, beat the eggs well and whisk in buttermilk and vanilla together.  Fold the wet mixture into the flour mixture, being careful to not over mix and add in the melted butter. Some lumps may be in the batter. Let stand for 5 minutes.

Ladle the batter into the preheated waffle iron and cook until golden brown; serve hot. This recipe can be easily doubled.  

Strawberries in Syrup


  • 1 pint fresh Strawberries washed
  • ½ teaspoon vanilla
  • ¼ cup brown sugar
  • 1 shot Bourbon or Honey Whiskey (Optional)
  • 1 pinch salt


Slice tops off of washed strawberries. Cut Strawberries in half, then slice halves into thirds and place in a medium bowl, saving a whole, nicely shaped strawberry for each plate or person.

Pour vanilla, brown sugar, salt and bourbon (optional) over strawberries and mix well. Set strawberries aside, stirring occasionally, while preparing the waffles. Strawberries will release their juices and will make syrup. (This recipe can easily be doubled.)

Pour Strawberries and syrup over the waffles and top with whipped cream and top with whole strawberry.

Mark Marques is a graduate of the New York Restaurant School in New York City. He graduated with Top Honors. Mark has several years of experience in the Restaurant industry starting when he was kid working at his parent’s Italian Restaurant, Ducci’s, in Colorado. After serving in the US Navy, Mark attended culinary school and went onto work in some of the busiest eateries in the New York City, including in the Lincoln Building, the Empire State Building, Times Square,  the South Street Seaport and Pier 17. Mark has also run restaurants for Club Med as well in his current city of Las Vegas.  Please feel free to contact Mark at this newspaper with any questions concerning food, liquor, beer, wines, and cooking tips.

0.00 avg. rating (0% score) - 0 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Join the Informer mailing list

Check your email and confirm the subscription