DUTCH CREAM WAFFLES

~ Taste of Home

1 c. all-purpose flour
1/4 t. salt
3 eggs, separated
1 c. heavy whipping cream

In a large bowl, combine flour and salt.

In a small bowl, beat egg yolks on low speed; gradually add cream and beat for 1 minute. Add to flour mixture; combine on low speed, then beat on medium-high until smooth.

In another bowl with clean beaters, beat egg whites on high until stiff peaks form. Gently fold into batter.

Bake in a preheated waffle iron according to manufacturer's directions.

Makes 3 waffles.

SWEET POTATO WAFFLES

~ Taste of Home magazine - December/January 2009

1 1/2 c. all-purpose flour
1 T. sugar
1 1/2 t. baking powder
1 t. ground cardamom
1/2 t. salt
3 eggs, separated
1 c. sour cream
1 c. cold mashed sweet potatoes
1/2 c. milk
1/4 c. butter, melted
3/4 c. chopped pecans
maple syrup, optional

In a large bowl, combine the flour, sugar, baking powder, cardamom and salt.

In another bowl, whisk the egg yolks, sour cream, sweet potatoes, milk and butter; stir into dry ingredients just until moistened. Fold in pecans.

In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with syrup.

Makes four waffles, using one cup of batter each.

Notes: If you aren't a big fan of nuts in baked goods, then you can leave them out of this recipe. Another option is to chop them down to a powder-like consistency, which allows you to get the flavor without getting chunks.

Linked up at: Eat at Home Ingredient Spotlight - yogurt & sour cream

WAFFLES FOR US

~ Barbara Perkins, my mom

2 c. buttermilk or buttermilk substitute
2 eggs
1 c. whole wheat flour
1 c. all purpose flour
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 c. oil

Spray cold waffle iron with non-stick spray. Beat eggs. Add remaining ingredients and mix well. Cook once waffle iron is heated.