1. Chop the vanilla seeds and the pods with a knife and put them in the milk pot.
2. Heat to a slight boil over low heat, remove from heat, cover, simmer for 5-8 minutes; filter out the pods and vanilla seeds, and let cool naturally.
3. Cut the butter into small pieces and pour it into the basin, add white sugar and heat over water to beat until the butter melts.
4. Add the eggs to the basin and mix well, then pour in the cooled vanilla milk and mix well.
5. Add the sifted low-gluten flour and baking powder in portions, cut and mix gently.
6. Cover the mixed batter with plastic wrap and let it stand for half an hour.
7. Brush the inside of the waffle maker with a thin layer of butter and pour in the right amount of batter.
8. Heat on medium-low heat for half a minute, then turn over, alternately turn over and heat until cooked, about 4-5 minutes.
9. Take out and let cool slightly.
10. Combine the processed strawberries with vanilla ice cream and enjoy.
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