Original Commercial Cream Waffle Recipe

This is a recipe that has been around since 1928. It was developed as a commercial recipe and I have used it for many years with fantastic results. Forget about counting calories or cholesterol content if you try this one! I strongly recommend baking with a commercial grade, waffle baker with iron grids. The "home" models with non-stick aluminum grids just don't hold enough heat to insure a crispy outside and a moist interior. These waffles can be used for breakfast or light, late evening meals. While most people enjoy pure, maple syrup, I like to use old fashioned, Southern, Cane Syrup. (Somewhat had to find these days, but can be ordered online.) It has a heavier flavor that nicely compliments the richness of the cream.

• Ready In: 34 mins
• Serves: 14-16
• Yields: 14 waffles

Ingredients

• 2  lbs flour
• 8  ounces sugar, Granulated white
• 3  ounces baking powder
• 1  teaspoon salt (heaping)
• 4  eggs
• 2  quarts half-and-half cream (or CREAM 12% butter fat)
• 8  ounces butter or 8  ounces oleo, melted

Directions

1. Waffle baker set to 375 degrees Fahrenheit.
2. Weigh and mix dry ingredients, which include flour, salt, sugar, and baking powder.
3. Place 4 eggs in mixing bowl and with a wire whip, beat until eggs begin to foam.
4. Add one quart of half & half and beat lightly, then add the other quart of half & half and allow it to beat for a few seconds.
5. Change mixer speed to LOW and gradually pour in the dry mix, which has been blended together. Allow to mix until batter is smooth.
6. Slowly add in the 8 ounces of melted butter. Allow to mix on HIGH SPEED for a few seconds.
7. Baking times are approximate depending on your waffle iron.
8. To freeze, store in 18-ounce packs. Dish with 4-ounce ladle. Each pack makes 4 waffles.