It is Sunday, the perfect day for waffles served with a white cream sauce. This recipe was given to us by a close family friend, Kirsten, and has long since been a family favourite. Thanks Kirsten!
Waffles with Dipping Sauce
5 eggs, beaten
1/2 cup oil
1 teaspoon salt
2 cups white flour (I use whole wheat)
2 cups milk
2 Tablespoons baking powder
Beat the eggs with an electric mixer. Add oil and beat again. Mix in salt. Mix flour, milk and baking powder together in a separate bowl. Stir into the egg mixture. Bake in a waffle iron. (It takes 4 minutes in mine, but I am sure that will vary depending on the iron.)
*I am too lazy to use two bowls. I do the first three steps and then just add the flour, milk and baking powder directly into the egg mixture gradually, mixing it after each addition. This seems to work fine. I hand mix as I add the flour, so it doesn’t spray all over. I tend to do things in a bit of a rush and thus I have tried using the electric beater and had flour spray all over. Dah! As I am writing this, I am having a thought. I don’t know why I have never tried it before, but I am going to do it in my blender next time. I think that would work well and the lid would prevent it from making a big mess.
3 cups of milk
1/2 cup sugar
1/4 cup of cornstarch
1 teaspoon of vanilla
Whisk milk, sugar and cornstarch together in a microwave safe bowl. Cook until boiling in the microwave (but stopping at one minute intervals to stir). Remove from heat and stir in the vanilla. (You must add the vanilla at the end or it doesn’t seem to thicken the same). If you read between the lines, you will realize that once again, I tried to skip a step and threw everything in at the beginning and it was a “fail”. The good news is that I don’t give up easily and learn from my mistakes. I will try to save you the pain of failure.
Waffle Serving Suggestions:
We always serve the waffles with fresh or defrosted frozen berries and the white sauce. My son loves to have maple syrup with the berries and white sauce ~ it is sinful, but so delicious! Enjoy!
Side note: I can’t say how many waffles it actually makes as I never get a chance to count them. They are generally scooped up right off the iron. I only make a single batch for our family of four and it is fine. If there seems to be extra, you can either save the batter in the fridge and make fresh waffles the next morning or freeze cooked waffles and pop them in the toaster like an Eggo.