Making waffles has become a little weekend ritual at our house. I've been enjoying trying different recipes in search of the perfect one. While last weekend's waffles were absolutely delicious, this week's were delicious in a different way. The past two recipes I have used called for separating the eggs, whipping the egg whites, and folding them into the rest of the batter, resulting in a crisp, light, and airy waffle. This recipe, however, called for two un-separated eggs, which resulted in a much thicker batter and an almost cake-like waffle. Because they were so thick and filling, I could barely eat a full waffle, which leaves some for breakfast this week!
2 1/2 cups Flour
1/2 cup Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
2 cups Half and Half (I used about a cup of heavy cream and a cup of milk because that is what I had)
1/2 Vanilla Bean
7 tablespoons Butter, melted
In a large bowl, mix the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the eggs and half and half. Scrape the insides of the vanilla bean into the bowl with the eggs and mix until well incorporated. Pour the egg mixture into the dry mixture and stir until evenly combined. Gently stir in the melted butter. Scoop the batter into a hot waffle iron and cook until the indicator light goes off, or until the waffle is browned and crisp. Place the waffle in a 200 degree oven to keep warm while the rest of the waffles are cooked. Serve with syrup. Any leftover waffles can be cooled completely, stored in a freezer bag, and frozen for up to 1 month. Reheat them in the toaster oven.
SOURCE: The Blue Bottle Craft of Coffee