1. In a large bowl, combine flour (3 c white and 1 c wheat flour) and salt. In a small bowl, beat egg yolks on low speed. Gradually pour in cream and beat for 1 minute. Add wet ingredients to flour mixture and mix until smooth.
2. In another bowl (make sure your beaters are clean) beat egg whites on high until stiff peaks form. Gently fold into batter.
3. Bake in a preheated waffle iron according to manufacturer's directions. Serve warm with desired toppings.
2. In another bowl (make sure your beaters are clean) beat egg whites on high until stiff peaks form. Gently fold into batter.
3. Bake in a preheated waffle iron according to manufacturer's directions. Serve warm with desired toppings.
Notes
*I love to add 1 teaspoon vanilla and 1/2 teaspoon ground cinnamon to the waffle batter for a fun flavor variation. Try it!
Nutrition
Calories: 488 kcal, Carbohydrates: 34 g, Protein: 11 g, Fat: 34 g, Saturated Fat: 20 g, Trans Fat: 1 g, Cholesterol: 272 mg, Sodium: 287 mg, Potassium: 165 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 1404 IU, Vitamin C: 1 mg, Calcium: 83 mg, Iron: 3 mg
1/13/22 Im happy with how they turned out.
It was time intensive to separate egg yolks, then mix on high the eggs whites(5min) and then to fold into the whipping cream. I had whipped the whipping cream a few days before for a different dessert and didn't use it all, so it was ready. These waffles are very filling and they better be with 12 eggs in them. My kids all just had 2 triangles (waffles have 4 triangles) each, they were super filling.
I frozen them in a gallon ziplock with parchment or freezer paper between each waffle.
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