What I Made Monday: Homemade Waffles with Sweet Cream

Breakfast for supper is a way of life in the South.  Eggs, biscuits and gravy are staples in most households and can be whipped up at any hour! Another favorite in our family is homemade waffles and sweet cream.  But because homemade waffles take more time than mornings often allow, it's a great dinnertime option when "breakfast for supper" is our MO of the night.  I happened to have the most delicious blackberries on hand that were a sweet-tart addition to these dense-but-light, crispy-but-tender squares of goodness!

I have tried multiple recipes over the years to find THE waffle that would become mine.  And this recipe may just have claimed the title.  I believe the key is whipped egg whites. {You'll see...} Emeril Lagasse is the inspiration behind these waffles, with a few of my own alterations.  And this is what ya' get. Pure deliciousness.

HOMEMADE WAFFLES WITH SWEET CREAM & BLACKBERRIES

makes 8 {4-inch} waffles

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

4 large eggs, separated

3 tablespoons sugar

1 tablespoon brown sugar

2 cups whole milk

4 tablespoons {1/2 stick} unsalted butter, melted and cooled

1 teaspoon vanilla

nonstick cooking spray

Preheat waffle iron according to the instructions. In a medium bowl, sift flour, baking powder, and salt.  In a separate bowl, beat together the egg yolks and sugar until the sugar is completely dissolved and eggs begin to pale.  Add the milk, melted butter, and vanilla extract and whisk to combine.  Add the flour mixture to the egg-milk mixture and whisk just until blended. Do not over mix.  In a third bowl, beat the egg whites with an electric mixer until soft peaks form, adding a teaspoon of sugar if needed.  Using a rubber spatula, folded the egg whites into the waffle batter, being careful not to over mix. {You don't want to lose the fluffiness and air that the whipped egg whites provide!}  Coat the waffle iron with cooking spray, and ladle batter in iron just enough to cover the grid.   Close and cook per instructions until golden brown, 2-3 minutes.  Repeat with remaining batter.  Serve immediately with warm syrup, sweet cream and a smattering of berries.

SWEET CREAM

1 cup heavy whipping cream

1/4 cup sugar

1/2 teaspoon vanilla

In a chilled bowl with chilled whisk attachment, beat cream on medium-high speed until thickening.  Add sugar and vanilla, and continue to beat until cream holds its peaks.  May store in refrigerator for several days, rewhipping as it separates.