As usual, I saved my best recipe for last. These tutti frutti waffles look impressive but are a cinch to put together. They begin with Bisquick plus some eggs and oil. Simple so far, right? Now this is where the secret ingredient comes in that makes this waffles so light and fluffy on the inside, but crisp on the outside – club soda. Yes, that is right, club soda. Don’t be alarmed when the batter looks thin, it works, trust me.
You also are going to mix some crushed pineapple into the batter to help it get that tutti frutti name. You end up with little pockets of sweet and frutti goodness. Top these waffles off with some sliced bananas and diced strawberries and a drizzle of syrup. You don’t need much syrup due to all the sweet fruit. Finally, add a dollop of sweetened whipped cream to top these babies off.
These waffles are so light and refreshing, not heavy at all on your stomach. The fruit really is the star and focus of this dish and is the perfect way to start a beautiful spring morning!
Now, the Spring Brunch week doesn’t end yet! Be sure to stop on by tomorrow for a Spring Brunch Fab Five with 5 more recipes for a delicious spring brunch!
Tutti Frutti Waffles
Real Mom Kitchen
- 2 cups Bisquick or other baking mix
- 2 eggs
- ½ cup canola oil
- 1 ⅓ cup club soda
- ⅓ cup crushed pineapple that has been drained
- 1 lg. fresh strawberries diced
- 4 bananas sliced
- maple syrup
- sweetened whipped cream
- In a bowl, whisk together, the Bisquick, eggs, oil, and club soda until smooth. Batter will be runny.
- Then stir in the crushed pineapple.
- Add batter to waffle maker per manufacturer's instructions.For my waffle maker, I used 1/3 cup batter.
- Remove from waffle maker and be sure to not stack the waffles or they will loose their crispness and become soggy. They are best served right out of the maker.
- Top waffles with strawberries and bananas, followed by a drizzle of syrup and dollop of sweetened whipped cream. The number of waffles made with depend on your waffle maker. I was able to get 8 waffles.
Recipe adapted from Taste of Home.