Mari’s mom’s Waffles With White Sauce
Recipe Mari Loewen, Photography ANNA Magazine
“My mom makes these beautiful, light, and crispy waffles. Really amazing how light and crispy they always are. She tops them with this surprisingly easy sweet sauce.” -Mari Loewen
Ingredients
3 cups all-purpose flour
2 teaspoon salt
6 teaspoons baking powder
4 egg yolks
2 cups 1% milk
½ cup 35% whipping cream
1 cup salted butter, melted
1 cup water
4 egg whites, beaten until stiff
White sauce
1 1/2 cups milk
1/4 cup waffle batter
3 teaspoons sugar
1 teaspoon vanilla
1 tablespoon cornstarch
Preparation
For white sauce, in small pot over medium heat, combine milk, batter, sugar and vanilla. Place cornstarch in separate bowl and add 1/4 cup of the milk mixture. Whisk until smooth; add back into milk mixture. Bring to a boil, whisking constantly until thickened. Set aside.
For waffles, in large bowl, combine dry ingredients; set aside. In another bowl, beat milk, cream, melted butter and egg yolks until just combined. Add dry ingredients to milk mixture in several additions, and beat with hand mixer until smooth and light.
In dry bowl with clean beater, beat egg whites until soft peak stage, and gently fold in egg whites into waffle batter. Using a 1-cup portion, ladle waffle batter into hot waffle iron for approximately 3 - 4 minutes. Serve immediately with warm white sauce.
Note: You can freeze waffles in plastic freezer bags for up to 3 months, and pop them in the toaster to crisp.
