- Dish type
Light, fluffy and full of flavour. These cream waffles are delicious with fresh fruit or simply dusted with icing sugar and a squeeze of lemon.
10 people made this
- 125g butter, softened
- 75g caster sugar
- 1 pinch salt
- 4 eggs
- 250g plain flour
- 200ml milk
- 200ml single cream
- 2 teaspoons vanilla extract
- 1 dash sparkling water
- oil or butter, as needed for waffle maker
MethodPrep:10min ›Cook:20min ›Ready in:30min
- In a mixing bowl, cream the butter until light and fluffy. Add the sugar and salt and mix well. Add one egg at a time to the mixture, stirring well after each addition. Mix until smooth and creamy.
- Slowly alternate adding the flour, milk and cream to the butter mixture. Lastly stir in vanilla extract and add a dash of sparkling water. This makes the batter light and fluffy.
- Heat the waffle maker and grease with oil or butter. Add a small ladle of batter, close the waffle maker lid and cook until the waffle is golden brown. Carefully remove the waffle from the waffle maker. Repeat with the remaining batter.
- Serve with your choice of toppings.
Reviews & ratingsAverage global rating:(3)
Cream Cheese Waffles with Honey Whipped Cream
These Cream Cheese Waffles with Honey Whipped Cream will take breakfast to a whole new level! Deliciously sweet and fluffy waffles served with honey whipped cream and fresh berries.
Cookies and Cream Waffles
- Attention cookie lovers! I’m about to rock your breakfast world with these cookies and cream waffles. They are easy to make, and at the same time decadently rich and light and fluffy.
I love Oreo™ cookies as much as the next red-blooded American, but I have a bit of an impulse control problem when it comes to them. I’ve found if I use them in a recipe, though, I can get the same flavor without eating the entire package. That’s where these waffles come in.
The easy part of these waffles comes from using Original Bisquick® mix for the base recipe. I made some tiny adjustments to the recipe on the box, like using butter instead of oil, and substituting some of the milk for cream for extra richness, but you could use the original amounts if you wanted.
Of course, the real key is to add the Oreo™ pieces into the batter! Dice up most of them pretty finely so they fold in easily, but leave some chunky pieces as well. Just be sure to stir the batter before adding it to your waffle iron so everything is mixed well.
1. Use a fork to press the juniper berries against a cutting board to crush them slightly. (This will help release the flavor/aroma - which is on the inside - to infuse into the sauce.)
2. Combine the sugar and salt with 1/4 cup of cold water in a small saucepan. Add the crushed juniper berries and whisk everything together over medium-low heat until the sugar is melted. Stir in the cream and let it come up to temperature for about about 2-3 minutes. Turn the heat to the lowest setting, partially cover the pan and let everything steep together for another 3-4 minutes. Do not allow the mixture to boil at any time.
3. Strain and discard the solids, then serve warm or at room temperature.
Organic juniper berries in the Adventure Kitchen, ready to infuse themselves into this cream sauce and (dare I say) into your heart.
Ever since we first started carrying our organic juniper berries, I’ve been dreaming of making this sauce. A little sweet (but not too much), with lots of natural charisma. I’m happy to report it turned out to be everything I dreamed of.
Juniper berries have a pleasant, slightly sweet flavor with a piney-floral aroma. In this dish, they add a grown-up sophistication that tempers the typical pancake sweetness. They’re vaguely floral and intriguing, and a really nice way to elevate your waffles or pancakes.
Botanically, juniper berries are actually the cone (not a berry!) from a juniper tree or bush. Good juniper berries should still be fresh enough to be crushed with a fork and just a little elbow grease against a cutting board (as in this recipe). The flavor and aroma are on the inside, so crushing them slightly will help the infusion.
The heavy cream in this recipe is doing two important things, so don’t skip it! For one thing, it adds color and body to the sauce, helping it work a little better as a syrup. But the more important reason is that the juniper aroma molecules (like most aroma molecules) are fat soluble, which means they need the fat in the cream to carry them all the way through to your palate. Without the cream, you may pick up some bitter or astringent notes.
Adding the water to the sugar and crushed juniper berries that will form the basis of the sauce.
Similarly, I’ve specified non-iodized salt here. If you’re used to using table salt (like Morton’s), you may notice the word “iodized” on the label. Iodine has been added to salt for nearly a century to address health problems caused by previously widespread iodine deficiency. A lot of professional cooks turn up their noses at using iodized salt, because the added iodine can impart unwanted flavors. Personally, I wouldn’t normally fuss over such a small thing, but in this recipe there are very few ingredients, and I’m a tad nervous about any trace notes of iodine combining with those juniper berries to produce unwanted off-flavors. In this recipe I used my standby Diamond Crystal kosher salt (with coarse crystals and no iodine).
I’m guessing the salt is another ingredient you might be tempted to skip (especially if it needs a full paragraph+ explainer, amiright? Sheesh!). But don’t skip it! It’s only a pinch, but like the cream, the salt is here to perform some chemical flavor magic for you, assisting the good stuff and muting the rest. Sodium ions suppress bitter and tannic notes, so that all those gorgeous sweet and floral juniper flavors can come out and party.
This sauce will pair nicely with whole grain or multigrain pancakes or waffles as well as the usual white flour approach. Pine nuts work really nicely as a topping, along with blueberries.
The finished Juniper Cream Sauce, sharing the spotlight with some pretty little juniper berries. (Aren’t they cute together?)
Enjoy Your Waffles!
Now you can enjoy your delicious waffles however you want! Whether with butter and maple syrup, fruit and whipped cream, or ice cream and chocolate sauce. I won&rsquot judge.
Make sure to follow me on Instagram and tag @mommymouseclubhouse if you make these yummy waffles! And check out more breakfast recipes here!
Classic Belgian Waffles Recipe
I do not make Classic Belgian Waffles on a regular basis. I usually go with buttermilk ones which are easier to make. Classic fluffy waffles in my house are served for breakfast on special days.
I made this batch on Valentines Day and completely forgot about these pictures taken in a rush serving breakfast. The pictures are not perfect, the waffles were though. These waffles always come out crispy on the outside and irresistibly cake-fluffy on the inside.
Valentines day was coming, and we were so lucky this year to celebrate it on Sunday. I left all those chocolate treats for dinner and began our day with classic waffles. Fresh berries and fresh flowers… Oh what a way to celebrate love!
Ingredients Classic Belgian Waffle Recipe
Milk. Use your favorite milk (regular, skimmed, lactose free, coconut (not from the can), almond) but I find the best result is achieved with full fat or 2% milk.
Butter, melted and cooled to room temperature. Use unsalted butter for this recipe.
Vanilla extract or a teaspoon of vanilla sugar for extra flavor.
Flour. All purpose flour gives a structure to most baking recipes. For better results, sift your flour.
Baking powder will help your waffles to rise.
Sugar I used fine white granulated sugar for these waffles.
Salt to balance off the sweetness.
How to make Classic Belgian Waffles
While the ingredients are pretty simple and can be easily found in your fridge and pantry, the cooking techniques are a little fancier. To make the batter, you will need to use a good hand mixer or a stand mixer. But do not be intimidated the result is worth spending those extra couple of minutes.
- In a mixing bowl whisk together dry ingredients: flour and baking powder.
- Separate the eggs. Try not to break the egg yolks.
- In a large mixing bowl combine egg yolks with rest of the wet ingredients: milk, melted butter, vanilla extract.
- In a separate bowl beat together egg whites with sugar and salt until stiff picks are formed.
- Combine wet and dry ingredients. Gently fold in egg whites. Do not overmix the batter.
- Cook your waffles according to your waffle iron instructions. Try not to mix the batter in between scooping it.
Your Classic Belgian Waffles will be perfect every time if you follow these simple baking rules:
- All ingredients must be at room temperature.
- Do not overmix the batter.
- Sift the flour. The best texture will be achieved with sifted flour.
- Measure flour correctly. The best way to do this is to use a kitchen scale. One cup of flour measures 120-130 g. If not – spoon flour into a measuring cup and scrape off the top with a knife.
- Make sure your baking powder is fresh. To test your baking powder freshness, stir a teaspoon of it in a cup of water – it should fizz up.
How to serve Classic Belgian Waffles
Serve your waffles with fresh berries, maple syrup, honey, jam or fruit preserve, ice cream, generous dollop of yogurt or sour cream.
How to store reheat Classic Belgian Waffles
Store them covered in the refrigerator for up to 4 days. Reheat these waffles in a toaster for making them crispy again.
How to freeze Classic Belgian Waffles
To freeze-let them cool completely, then layer waffles between sheets of parchment paper in a freezer safe food container or plastic bag. Seal and freeze them for up to 3 months.
Freezing waffles saves you so much time and efforts- next time you can just pull out as many as you would like. To reheat them use your toaster according to its instructions, or pop them in the oven on the lined baking sheet for about 10 minutes at 375°F (190°C).
Pour ¾ cup + 1 Tbsp. water into a large bowl. Stir in flour, salt, and sugar to form a batter.
Using an electric mixer on medium-high speed, whip cream in another large bowl until soft peaks form fold into batter (it should be fully combined, but not overmixed).
Heat waffle iron to proper working temperature and brush very lightly with butter. Pour in a suitable amount of batter and cook until waffle is nice and golden. Repeat with remaining batter.
How would you rate Crisp Waffles?
My first try was a fail. Second time, yum. 3/4 + 1 Tbs is NOT enough water. The first time, I had a doughy ball into which I did my best to fold the cream. Second time I upped the water to a generous 1 cup-perfect. Also, good to add a little vanilla to the mix.
Unreal. The flavor is rich and delicate. The texture is crispy and creamy. And they're so easy to make.
My favorite waffle recipe ever! It's so easy my husband even volunteers to make it. I use it in my Belgian waffle maker and they still come out crisp and light.
I love this recipe, but I’m finding I need to add more water than indicated in the recipe to the flour mixture. It’s not quite a “batter” once all the flour is mixed in. Which makes it pretty difficult to incorporate the whipped cream into a thick doughy mixture.
Just made these waffles and loved them! So easy to make. Since getting my waffle iron a month ago I tried so many best rated recipes, but this was the best of them all! No eggs, no butter, no baking powder nor soda, no yeast, no waiting time. Crispy outside, fluffy soft inside, they melt in your mouth. My kids topped them with bananas and nutella, I devoured them plain. I'll make them again. My search for my favorite waffle recipe is over.
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Easy Classic Waffle recipe for perfect homemade waffles! Crispy, light, and fluffy waffles made with butter, eggs, whole milk, sugar, and vanilla extract.
These Classic Waffles are light and buttery on the inside, crispy on the outside, and so easy to make! This simple recipe is made in just minutes in one bowl, with no need to whip egg whites or let the batter rest for a long time. Make a double batch and freeze these Waffles for later and reheat in the toaster like your favorite freezer brand.
This crispy Waffle recipe has a sweet vanilla flavor that everyone will love and is made with ingredients you definitely have in your pantry. You’ll love having this simple, easy recipe on hand for whenever you get a craving or need to make breakfast for a crowd. You can mix a big batch of dry ingredients ahead to time and keep for months in an airtight container, then simply scoop out 2 1/4 cups with the wet ingredients and prepare as usual.
This recipe is made for a regular waffle maker, not a Belgian waffle iron. The difference between a classic waffle maker and Belgian waffle maker is there are deeper wells or divots, which allows the Belgian style waffle batter to rise. Since these classic light and fluffy Waffles don’t rise as much, you want to use a regular waffle maker so they cook evenly on both sides. The size of your waffle maker doesn’t matter, just make sure you add enough batter to cover the entire plate without overfilling.
There are so many ways to make a Classic Waffle into something special! You can serve Waffles with the traditional maple syrup and butter, load them up with sweet toppings like Chocolate Sauce, or serve them with savory sides. Waffles make a great substitute for English muffins or toast on breakfast sandwiches too. Check out the variations section for delicious mix-in ideas or below for some topping ideas to get you started!
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Sour cream waffles
What is it about cooking breakfast that makes me feel so much like a dad?
Waking up early on a Sunday morning, starting coffee, pulling out a mixing bowl, beating eggs and sifting flour -- I’m a regular Hugh Beaumont. I’d be ready to start spouting fatherly advice if my wife weren’t still asleep and my daughter hadn’t moved into her own apartment, oh, three or four years ago.
Probably just as well. As it is, I have to be satisfied with ladling batter, warming up the maple syrup and digging in. It’s always a good idea to stick with what you do best.
Notice, this isn’t true about just any breakfast. It’s a weekend-only thing. Weekday mornings are all about survival, and over the years my wife and I have arrived at clearly delineated areas of responsibility. I make the cappuccinos and do the prep work, and she’s the chef.
In cold weather, that means I make the oatmeal (I use McCann’s steel-cut the secret is giving it a really good toasting in a dry saucepan before adding the water, then adding the dried fruit after the cooking is finished and letting it sit for five minutes or so) she finishes it with just the perfect mix of brown and white sugar, chopped nuts and a splash of cream.
Now that the weather is warmer, the chores are only a little different. I rinse and cut up the fresh fruit the critical decisions (yogurt or milk, cereal or granola) are strictly up to her. I know my place.
However delicious those breakfasts might be, they are, ultimately, utilitarian. They’re, ugh, good for you. I will make no such claims for pancakes and waffles, at least not in the nutritional “most important meal of the day” way.
But there’s something about a weekend breakfast that nurtures in other ways. It makes any day seem like a vacation.
Maybe it’s a childhood memory thing. My dad was of that generation of men who most decidedly did not cook. Almost never. But the one meal he did make when I was growing up was breakfast, which he would serve no matter what time of day he was forced into kitchen duties. His big dishes were pancakes and waffles and something he called “schnibbles,” which meant basically cleaning out the refrigerator and scrambling it with eggs.
I don’t remember much about the quality of what he fixed (I’m pretty sure the pancakes and waffles were straight out of Bisquick). But I do remember that there was a different feeling to those breakfasts than when my mom cooked. It was a kind of summer camp/snow day thing. As if for that morning, all of the normal rules were lifted.
It’s things like that that make you wonder what your kids are going to be saying about you and your cooking. I’ve already gotten a taste of it. Growing up at the table of a food writer is not all fun and games. I remember when my daughter was about junior high age and asked before a meal, “Is this going to be dinner, or is it just another recipe test?”
That’s never an issue at breakfast. In the first place, it’s nearly impossible for me to get organized enough to test a recipe that early in the morning. Even breakfast recipes don’t usually start to come together until early afternoon (and most often wind up as dinner . er, recipe tests).
First thing in the morning, I’m on autopilot, and the best I can hope to do is follow what somebody else has written down. And the last thing I’m going to do is sort through a bunch of different cookbooks to find them. My breakfasts tend to come straight from one source: the 1943 edition of “Joy of Cooking.”
To my mind, that’s the most classic version of that classic cookbook. You know the one: It’s iconic with a light blue diamond cover. It’s the last one that was edited primarily by Irma Rombauer, and the recipes have what is to my mind the perfect blend between authority and chattiness.
My two favorite breakfast dishes from that book -- and really, about the only breakfast recipes I regularly follow -- are the sour cream waffles and the cornmeal pancakes. I’ve written about the waffles before. They’re of the cake-y persuasion, as opposed to the light-and-crisp (for those, I love Marion Cunningham’s yeast-raised waffles, but quite honestly I almost never remember to start them the night before).
The cornmeal pancakes are a more recent discovery. I was thumbing through the book one afternoon and noticed that Rombauer, a Midwesterner normally extremely reticent with compliments, had described this recipe as “delicate and good” -- that’s practically over-the-top gushing for her.
But the thing that really caught my eye was an interesting technique I’d never seen before. With this recipe, you cover the cornmeal with boiling water and let it stand for 10 minutes before incorporating it into the batter. While most cornmeal pancakes feature a good bit of crunch, this steeping of the meal softens the grain just enough to give it a tender texture.
Oddly, the recipe disappeared from the book in some later editions, but it is back in the most recent, 75th anniversary edition (though amazingly, the sour cream waffles are not).
The corn flavor is rich but not overpowering. I like them with strawberry jam but even better with plain old maple syrup, and even better than that with a couple of crisp slices of bacon on the side.
Pour yourself a cup of coffee, wear an old plaid bathrobe, lean back in your chair and say softly and wisely: “Well, you know, Beav, this is just how breakfasts should be.”
Just be careful to do it when everyone else in the house is still asleep.