No milk? No sugar? Want waffles? No problem!
These waffles can be made with only three, well if you count salt then four, ingredients! Eggs, heavy cream, and flour.
As my mother has pointed out to me on many an occasion, I use a lot of heavy cream in my kitchen, so it’s not uncommon that I’ll have run out of milk before running out of cream and when that happens, these waffles are a life saver. Sorry, Mom, I guess you won’t be making these waffles anytime soon. But, for the rest of you who may use heavy cream in your coffee, or simply have some leftover from another recipe, I highly encourage its use in this breakfast dish!
We’ve made these waffles countless times already, and the photographs shared can attest to how long they’ve been a family favorite; look how little Firecracker is! These photos were taken before Treat was born! 6 days before, to be exact. Back when I thought I knew what wild was. I mean, seriously, he’s actually sitting in a chair and using a fork like a civilized member of society! Now I have two wild and crazy boys who can barely stay in a chair if they’re strapped in and to whom a fork is more a dangerous weapon than a tool used for bring food to one’s mouth.
Dutch Cream Waffles
- 3 eggs, separated
- 1 C heavy cream
- 1 C flour
- 1/4 tsp salt
- Whisk egg yolks until frothy. Add the heavy cream and whisk until combined.
- In a large bowl, whisk the flour and salt. Add the wet ingredients to the dry and mix until incorporated.
- Place the egg whites in a large bowl and whip with a hand mixer until stiff peaks form. Gently fold the egg whites into the waffle batter until just combined – do not over mix!
- Pour 1/3 C of the waffle batter into a greased waffle iron and cook until golden.
*This recipe is adapted from Tiffany at http://www.lecremedelacrumb.com/2015/01/4-ingredient-dutch-cream-waffles.html*