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.