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8 eggs, separated
3 cups flour
1 ½ tsp salt
4 ½ tsp baking powder
½ cup milk
½ cup cream (sweet or sour may be used, I’ve even used plain yogurt in a pinch)
1 ½ cups water
½ cup melted butter
½ cup waffle batter
2 tbsp flour
1 cup sugar
4 ½ cup milk, divided
1 tbsp vanilla
Preheat your waffle iron, and lightly spray with cooking spray. If your waffle iron is well seasoned, you won’t need to do this step anymore.
Beat the 8 egg whites until light and fluffy, set aside.
Sift together flour, salt and baking powder.
Beat the 8 egg yolks well. Then add milk, cream, water and melted butter. Add to the flour and beat well. Set aside ½ cup waffle batter for the sauce.
Gently fold the light and fluffy egg whites into the batter.
Follow your waffle iron’s instructions for how long to bake the waffles. Likely, they will be a nice golden brown once the iron has just stopped steaming.
Mix batter, flour, sugar and ½ cup milk in a large saucepan until smooth. Add remaining milk and stir until smooth and no lumps remain. Bring to a boil, stirring constantly until sauce thickens and comes to a boil.
Remove from heat and add vanilla.
Fresh or frozen berries or a fruit syrup is a delicious additional topping for the waffles and sauce. The Peach or Saskatoon Syrup from Summerland Sweets is fantastic for this. Serve with a generous dollop of the vanilla sauce and enjoy this breakfast meal!