Maryland Cream Waffle recipe

Maryland Cream Waffles

This recipe came to me from my mother Carol, who got it from her mother Doris Margaret Wills. I’ll spare you the life story, because this recipe makes by far the best waffles I’ve ever eaten. Crispy on the outside, tender and airy inside. Not too sweet. As a New Englander, I recommend pure maple syrup as a topping, but go with fruit, whipped cream or whatever you like.

1 recipe (good for 2-4 people):

2 cups flour

4 teaspoons baking powder

2 teaspoons sugar

2 eggs

1 ⅔ c milk (generous)

1 stick butter

1 ½ recipes (good for 5-6 people)

3 cups flour

2 tablespoon baking powder

1 tablespoon sugar

3 eggs

2 ½ cups milk (generous)

1 ½ sticks butter

Recipe

Mix and sift dry ingredients

Separate eggs, putting the whites into a copper mixing bowl

Melt butter gently in microwave on low power

Mix milk and beaten egg yolks

Add milk and eggs to dry ingredients

Add melted butter

Beat batter just until smooth

Beat the egg whites just short of stiff, not dry

Fold beaten egg whites gently into the batter

Cook in preheated waffle iron

To know when they’re done, watch the steam. When it slows to nearly stopped, they’re ready.

For more than two people, I use two irons to get them all out quickly so everyone can eat them while they’re warm.