Dutch Cream Waffles
These brown pretty well
Just because this is the first waffle review doesn’t mean they are inferior to pancakes
Time: 45 Minutes
Difficulty: 1/5
Ingredient Availability: 5/5
The debate of whether waffles or pancakes is better isn’t one that I care to get into. Sure, this is the first waffle recipe I’ve analyzed, but that isn’t to say that I don’t enjoy them just as much as pancakes. In choosing this recipe, I was really just looking for one I had all the ingredients to make. I considered Belgian Waffles, but I didn’t have any milk. Somehow, I had heavy whipping cream instead and I found this recipe from Taste of Home and went with it. Dutch cream sounds interesting and doesn’t sound too far from Belgian waffles in all honesty.
Key Ingredients and Omissions:
You probably have all of these… maybe not the heavy whipping cream
I guess the only key ingredient in my case was the heavy whipping cream, but really nothing in this recipe is all that special. Nothing was left out, either. I’m pretty sure if you left something out they wouldn’t be waffles at the end.
Tools:
Waffle Iron/Maker
Hand mixer
Whisk
Cooking Review:
Mixing the batter: 24 Minutes
In mixing the batter, I started by mixing the flour and salt before beating the egg yolks with the heavy cream together. The dry and wet ingredients were combined and then I whipped the egg whites to stiff peaks and folded them into the other mixture.
Cooking: 15 minutes
After waiting for the waffle maker to come to temp, I spooned a little more than a quarter cup of batter into it and let it cook until the ready light came back on, which was about 3 minutes for each waffle. You could probably get away with closer to a half a cup of the batter on a larger waffle maker, but I recommend being conservative on your first waffle and adjust accordingly. I ended up with 4 waffles.
Analysis:
Well, what can I say? This tasted like a waffle. There’s nothing special about it. It starts off reasonably crispy right out of the waffle iron, but quickly looses it after sitting for a few minutes while the other waffles are cooking. Despite this, I think the interior texture of the waffle is pretty good, nice and airy due to the whipped egg whites. Speaking of eggs, I think the eggs are the predominant flavor in these waffles, which isn’t a bad thing necessarily. Most people put at least syrup on their waffles, and given that I think this is a solid base for whatever topping(s) you choose to add. They won’t overshadow the toppings at all, but complement them. This recipe gets a 7/10. If you don’t want to use a pre-made waffle mix and just want something basic, this is the waffle for you.
