Buttermilk Waffles with Honey Whipped Cream
Honey adds a sweet note to the whipped cream that tops these tender buttermilk waffles. Savory breakfast sausages are the perfect accompaniment.
- 1 cup heavy cream
- 2 Tbs. honey, warmed, plus more for drizzling
- 3 eggs, separated
- 1 3/4 cups buttermilk
- 8 Tbs. (1 stick) unsalted butter, melted
- 1/2 tsp. vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/3 cup sugar
- Orange segments for serving
- Breakfast sausages for serving
In a bowl, lightly whisk together the cream and the 2 Tbs. honey. Pour into a cream whipper and refrigerate until ready to use.
Preheat a Belgian waffle maker on medium-high heat according to the manufacturer’s instructions. Preheat an oven to 200°F.
In a large bowl, whisk the egg yolks, then whisk in the buttermilk, butter and vanilla until blended. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.
In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold 1 cup of the egg whites into the batter, then carefully fold in the remaining whites.
Pour 1/3 cup batter into each well of the waffle maker and close the lid. Cook the waffles until golden brown and crisp, 5 to 6 minutes. Transfer the waffles to a wire rack set on a baking sheet and keep warm in the oven. Repeat to cook the remaining batter.
Top the waffles with the honey whipped cream, drizzle with honey and garnish with orange segments. Serve breakfast sausages alongside. Serves 6.