Belgian waffles cross-bred with Waffle House

Whip 1 cup of cream to soft peaks, adding 2 tablespoons of sugar and a splash of vanilla.

Reserve half of the whipped cream in a bowl and refrigerate.

Separate 1 egg, placing the yolk into the cream that will not be used for garnish.

Add 1/2 teaspoon of cream of tartar to the egg white and beat to soft peaks, gradually adding 2 tablespoons of sugar until stabilized.

Combine 3/4 cup of milk with the whipped cream and egg yolk mixture.

Add 1/2 cup of homemade buttermilk to the mixture.

Incorporate 2 tablespoons of vegetable shortening and a splash of vanilla.

Mix in 1/4 cup of malted milk powder, 1 teaspoon of kosher salt, and 1 1/2 cups of all-purpose flour.

Add 1/2 teaspoon of baking soda to the batter.

Gently mix the batter until just combined, being careful not to overmix.

Fold in the meringue gently into the batter.

Preheat the waffle iron and spray with cooking spray.

Pour the batter into the waffle iron, experimenting with the amount to avoid overflow.

Close the waffle iron without locking it to allow steam to escape during cooking.

Equipment Needed

Allergens