Rich Cream Waffles

Oxmoor House
20 (4-inch) waffles.


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2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons sugar
3 eggs, separated
1 cup whole milk
1 cup whipping cream
1/4 cup butter, melted
1/8 teaspoon cream of tartar
Vegetable cooking spray
Maple syrup (optional)


Combine first 4 ingredients in a large bowl; make a well in center of mixture. Combine egg yolks, milk, cream, and butter; stir with a wire whisk. Add to dry ingredients, stirring just until dry ingredients are moistened.

Beat egg whites and cream of tartar at high speed of an electric mixer until stiff peaks form; gently fold beaten egg white mixture into batter.

Coat an 8-inch square waffle iron with cooking spray; allow waffle iron to preheat. For each waffle, spoon 1 cup batter onto hot waffle iron, spreading batter to edges. Bake 4 to 5 minutes or until steaming stops. Repeat procedure with remaining batter. Cut each waffle into 4 squares. Top with maple syrup, if desired.

Created date

August 2009

Nutritional Information

Calories 132
Caloriesfromfat 55 %
Fat 8.1 g
Satfat 4.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.9 g
Carbohydrate 11.9 g
Fiber 0.0 g
Cholesterol 57 mg
Iron 0.0 mg
Sodium 105 mg
Calcium 0.0 mg