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Sweet Cream Waffles New York Times Magazine Raymond A. Sokolov Yield: 4 servings 1 1/2 cups cake flour 1 Tbsp. double-acting baking powder 1/2 tsp. salt 1 tsp. sugar 3 eggs, separated 1 cup heavy cream 1/4 cup melted butter In a small bowl, combine the flour, baking powder, salt and sugar. Stir with a fork. In a medium-size bowl, place the egg yolks, cream and butter, and whisk together until well mixed. Sift the dry ingredients into the cream mixture. Whisk until well mixed and smooth. Heat a waffle iron to medium heat. Brush lightly with butter if the iron does not have a nonstick surface. Beat the egg whites until stiff, but not dry, and fold gently into the batter. Spoon about 1/3 cup of batter into each of four depressions, spread slightly, but not all the way to the edge. Close the iron and cook until waffles are golden, about five minutes. Remove waffles to warm plates and serve with desired topping (see note). Repeat cooking with remaining batter. Note: Warm, cinnamon-flavored applesauce, raspberry syrup and sour cream with fresh strawberries are some of the possibilities. Further note: In Delhi we had waffles for lunch, occasionally, on Saturday, but always with butter and maple syrup. For anyone with a waffle iron, this recipe makes very good waffles, whatever the topping. |
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