This is a combination post for a favorite recipe and also one of my favorite things. I purchased this waffle maker a year ago for Super Bowl Sunday because one, it looked yummy and two, “I didn’t have one” . Anyone that knows my obbsession with kitchen gadgets will understand that statement.
Well these were fantastic and so much fun to make. They have a real eggy, nutmeggy taste. (I don’t know if that is even a word). I love nutmeg and this is quite strong. If you are not a fan of nutmeg, I would cut down the amount in the recipe. Fill them with all kinds of fresh fruit, some whipping cream and a sprinkle of powdered sugar. They are so pretty.
We made them for a shower and made the waffles ahead and rolled them up and placed them in paper cones.
They have some really fun paper cones at the website, http.breadbaskets.com. I especially love the old newsprint ones.
Everyone could take a cone and fill it with what they wanted. This was so fun and so different.
They have mixes for these waffles at Williams and Sonoma, but they are a little pricey and you still have to add the eggs, butter and milk. Here is a great recipe that tastes just like the mix. Plan on alot, since nobody stops at one. We used strawberries, raspberries, blueberries and the whipping cream in a can, It was easier and tasted just fine. For the shower, I used my whipping cream dispenser from Williams and Sonoma (another great purchase) just to make it a little nicer. This is starting to sound like a website for the promotion of Williams and Sonoma. I guess it kind of is, since I love that place.
This is great. You add the sweetened cream into the canister and then add a CO 2 cartridge and out comes whipped cream . There is a decorative tip that is really fun. This combines the ease of the canned whipped topping with the taste of homemade whipped cream. I have heard that you can flavor it with different things or make chocolate whipped cream. That is for another day and another post after some serious experimenting. It sells for about $55.
- 4 egg yolks
- 3/4 cup milk
- 1 Tbs. vanilla extract
- 6 Tbs. (3/4 stick) unsalted butter, melted
- 3/4 cup sugar
- 1 1/4 cups cake flour
- 1 1/2 tsp. baking powder
- Pinch of freshly grated nutmeg
- 1/8 tsp. salt
- 6 egg whites, beaten to medium peaks
- Vegetable oil for cooking
In a bowl, whisk together the egg yolks, milk, vanilla, butter and sugar until combined. In a large bowl, whisk together the flour, baking powder, nutmeg and salt. Whisk the egg yolk mixture into the flour mixture until well combined and no lumps remain. Add one-third of the beaten egg whites to the batter and stir until lightened. Gently fold in the remaining whites in 2 additions.
Set a wire rack on a baking sheet. Preheat both sides of an egg waffle pan on separate burners over medium heat until hot. Lightly brush each side of the pan with vegetable oil and pour 3/4 cup batter into the center of one side. Immediately place the other side of the pan on top, flip the pan over and cook for 2 to 2 1/2 minutes. Flip the pan over and cook until the waffle is golden brown on the other side, 2 to 2 1/2 minutes more.
Open the pan, invert the waffle onto the rack-lined baking sheet and let cool for 2 to 3 minutes before serving. Repeat with the remaining batter. Makes 5 egg waffles.