DUTCH CREAM WAFFLES WITH MAPLE HONEY BUTTER

Dutch Cream Waffles with Maple Honey Butter image

Provided by Wendy Rusch

Categories Waffles

Time 20m

Number Of Ingredients 11

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WAFFLES
1 c ap flour
1/4 tsp salt
3 eggs, separated
1 c cream, i used 1/2 cream and 1/2 milk, you could use 1 c half and half as well
MAPLE HONEY BUTTER
1 1/2 c butter, softened
1/2 c real maple syrup
1/2 c honey
1 c powdered sugar
1 tsp cinnamon, if desired

Steps:

1. In a large mixing bowl, combine flour and salt. In a small mixing bowl beat egg yolks on low, add cream slowly while mixing. Beat for 1 minute. (I used half milk, as I didn't have enough cream) Add to flour mixture, mixing on low speed until mostly incorporated then mix on medium high speed until smooth.
2. In another bowl, beat egg whites on high until stiff peaks form. Gently fold into batter.
3. Preheat waffle iron. Drop 1/2 c or so of batter onto waffle iron and proceed according to manufacturer's instructions.
4. Serve warm with Maple Honey Butter and Warm Maple Syrup, if desired.
5. Maple Honey Butter: I almost always have this on hand. It is soooo good on so many things from bagels to squash. It stores well in refrigerator for up to a month, that's the longest I've ever had it last, so it might be good longer, but I don't know. lol Place all ingredients for the butter into a medium bowl and mix on low until incorporated, then on medium high for 2 minutes...you want to make sure your get it all whipped together or the maple syrup with start to break down the butter. (like separated) IF this happens to you after a couple days, just re beat it.