Saturday, February 12, 2011
It is important to give the eggs enough time to inflate and to fold them carefully, as that is what leavens this sweet fluffy waffle. Top with strawberries, sliced and macerated with sugar over night, and whipped cream for a special breakfast, or your favorite syrup for every day. Extras can be frozen and reheated later.
1 cup all-purpose flour
1 tablespoons granulated sugar (or brown sugar)
1 teaspoon salt
1 tablespoon canola oil
2/3 cup cream
3 large eggs
1 tablespoon maple syrup (optional)
Heat a square waffle maker. Simultaneously, preheat oven to 200 degrees F or warming setting.
Place eggs in bowl of electric mixer with sugar. Beat for 5-10 minutes or until thick and foamy.
In a medium bowl, whisk together flour, oil, cream, and maple syrup.
Stir half of the inflated egg mixture into batter, fold in the remaining egg carefully to retain the volume until just mixed.
Place waffle batter in waffle iron and allow to cook through, until brown.
Place waffles in heat proof dish when done and keep warm in oven.
Makes about 8 waffles.