Monday, May 9, 2011

Dutch Cream Waffles with Butter Pecan Syrup

Don't these sound divine.  Any recipe that has the word "cream" in it has got to be good, right?  Right.  These waffles had a great fluffiness and texture.  They didn't get soggy at all, but they were not hard.  It was almost like they had a slightly crisp shell and soft, yummy innards (when I say "innards" does that counteract the "cream" effect?  Sorry.)  They weren't sweet, so you'll want something a little sweet to put on them.  I made butter pecan syrup, and while super delicious, not sweet enough. I have changed that for you, but when you are making it, just give it a little taste and see if it has enough sugar for what you like.

Dutch Cream Waffles

2 c. flour
1/2 tsp. salt
6 eggs, separated
2 c. heavy whipping cream

In a large bowl combine the flour and salt.  In another bowl, mix the egg yolks while adding the whipping cream.  Beat for one minute.  Add that to the flour mixture and mix it well, until it is smooth (as smooth as you can get it-it is pretty thick and I could never get mine completely smooth).  In another bowl, beat the egg whites until they form stiff peaks and then gently fold them into the batter.  Cook them in your waffle iron normally.  You may want to spray it with cooking spray to start out, just in case.

Butter Pecan Syrup
adapted from:

1/2 c. butter
1 c. sugar
1 c. buttermilk (I used a cup of milk and a tablespoon of lemon juice-let it sit for 5 minutes and voila! buttermilk)
1 Tbsp. vanilla
3 Tbsp. brown sugar
1/4 tsp. cinnamon
1/2 tsp. baking soda
1/2 c. chopped pecans

Bring the butter, sugar, buttermilk, vanilla, brown sugar and cinnamon to a simmer in a saucepan over medium-high heat.  Once it is simmering, whisk in the baking soda and cook it for 10 seconds before removing it from the heat.  Stir in the pecans and serve it warm over the waffles (or ice cream, or whatever).

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