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Cream Waffles

Country.Chef's picture
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Light cream 2 Cup (32 tbs)
  Butter/Margarine 2 Tablespoon, melted
  Eggs 2 Large, lightly beaten
  Softened butter/Margarine and maple syrup 2 Tablespoon

1. Preheat waffle baker as manufacturer directs. In large bowl, combine flour, baking powder, and salt. Add light cream, melted butter, and eggs; whisk until smooth.
2. When waffle baker is ready, pour in batter until it spreads to within 1 inch of edges. Cover and bake as manufacturer directs (do not lift cover during baking).
3. When waffle is done, lift cover and loosen waffle with fork. Serve immediately with butter and maple syrup, or keep warm in oven (place waffles directly on oven rack in 250°F oven to keep crisp). Reheat waffle baker before pouring in more batter. If batter becomes too thick upon standing, thin with a little milk.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
15 Minutes

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2893 Calories from Fat 1842

% Daily Value*

Total Fat 209 g322.2%

Saturated Fat 127.1 g635.7%

Trans Fat 0 g

Cholesterol 1084.8 mg361.6%

Sodium 2467.6 mg102.8%

Total Carbohydrates 209 g69.8%

Dietary Fiber 6.8 g27.1%

Sugars 2 g

Protein 49 g98.7%

Vitamin A 137% Vitamin C 4.8%

Calcium 154.1% Iron 84.9%

*Based on a 2000 Calorie diet

Cream Waffles Recipe