For waffles: Preheat a non-stick waffle iron Combine flour, baking powder, and salt in a large bowl and set aside. Place milk, butter, vanilla, and egg yolk in a bowl and stir. Add wet mixture to flour mixture, stirring until blended. In a separate bowl, beat egg white together with sugar with a mixer at high speed until stiff peaks form. Fold egg whites into flour mixture. Fold in chopped chocolate or peanut butter or your own ‘optional’ ingredient if desired. Spread batter thinly onto hot waffle iron, spreading enough batter to just cover bottom of waffle iron. Cook until done; repeat procedure with remaining batter.
Preheat oven to 400°F.
Add 2 Tablespoons butter to an oven-safe skillet and melt butter in oven. Add vanilla extract to butter and stir to combine.
Place strawberries, cut-sides down, in skillet and sprinkle with brown sugar. Bake at 400°F for 10 minutes or until berries are soft. Remove pan from oven.
With a slotted spoon, remove berries from pan and set aside to let cool.
Add wine and vinegar to skillet and simmer over medium heat until reduced slightly.
Remove from heat and whisk in chilled butter.
Scoop ice cream on a serving dish, lean waffles against ice cream and top with roasted strawberries and sauce.