Lemon Waffles with Fresh berry Balsamic Compote

2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup Lemon Olive Oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Fresh Strawberry-Balsamic Compote

3 cups sliced, fresh strawberries

1/2 cup Cascadian Raspberry Balsamic Vinegar

1 cup sugar


For the Compote:  Place the sugar and 1/2 cup of Cascadian Raspberry Balsamic or other flavored white balsamic vinegar in a heavy duty 2+ quart sauce pan. Heat over medium, swirling occasionally until the sugar is completely dissolved. Add the strawberries and cook at a simmer until the strawberries begin to lose shape and become a chunky sauce (about 8 minutes), stirring frequently. Cool to room temperature before serving. 


For the Waffles:  Preheat a standard or Belgian waffle maker. Beat the eggs in large bowl with a mixer or by hand until fluffy. Beat in flour, milk, Eureka Lemon Olive Oil, sugar, baking powder, salt and vanilla just until smooth. Grease the preheated waffle maker with cooking spray. Pour mix into the waffle maker. Cook until golden brown. Serve with Berry Balsamic Compote and a dollop of yogurt or cream if desired.


Makes 8 standard size waffles