ORIGINAL COMMERCIAL CREAM WAFFLE RECIPE
This is a recipe that has been around since 1928. It was developed as a commercial recipe and I have used it for many years with fantastic results. Forget about counting calories or cholesterol content if you try this one! I strongly recommend baking with a commercial grade, waffle baker with iron grids. The "home" models with non-stick aluminum grids just don't hold enough heat to insure a crispy outside and a moist interior. These waffles can be used for breakfast or light, late evening meals. While most people enjoy pure, maple syrup, I like to use old fashioned, Southern, Cane Syrup. (Somewhat had to find these days, but can be ordered online.) It has a heavier flavor that nicely compliments the richness of the cream.
Provided by Chef Chuck L
Categories Breakfast
Time 34m
Yield 14 waffles, 14-16 serving(s)
Number Of Ingredients 7
Steps:
- Waffle baker set to 375 degrees Fahrenheit.
- Weigh and mix dry ingredients, which include flour, salt, sugar, and baking powder.
- Place 4 eggs in mixing bowl and with a wire whip, beat until eggs begin to foam.
- Add one quart of half & half and beat lightly, then add the other quart of half & half and allow it to beat for a few seconds.
- Change mixer speed to LOW and gradually pour in the dry mix, which has been blended together. Allow to mix until batter is smooth.
- Slowly add in the 8 ounces of melted butter. Allow to mix on HIGH SPEED for a few seconds.
- Baking times are approximate depending on your waffle iron.
- To freeze, store in 18-ounce packs. Dish with 4-ounce ladle. Each pack makes 4 waffles.
Nutrition Facts : Calories 618.3, Fat 31, SaturatedFat 18.8, Cholesterol 139.1, Sodium 843.5, Carbohydrate 73.2, Fiber 1.8, Sugar 16.6, Protein 12.7
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