belgian-waffles

Lately I’ve been buying the quart size heavy cream which comes in a large plastic bottle.  I suppose it looks a lot like a can of Reddi-Wip, because whenever I bring it home, my three-year-old jumps around with very big bright imploring eyes yelling, “Can I have squirty whipped cream?  Pwease? Pweeease?”  His cuteness quickly turns to a major tantrum when I try to explain that I can make whipped cream, but that I can’t give it to him in the form of a smiley face on his Winnie the Pooh plate.

The other day, while at the health food store, he spotted a can of squirty whipped cream.  Since it used real vanilla, and since he asked nicely, I bought it for him.  After giving each of the kids a smiley face on a plate this morning, my chubby little guy asked for waffles for breakfast.  He explained, with very wide brown eyes and descriptive hand motions, how he wanted them with berries and squirty whipped cream.  (Pwease, pweease?)  How could I resist?

sour cream Belgian waffles with berries and whipped cream

1 package (a scant tablespoon) yeast
2 1/4 cups (530 mL) warm milk (105 to 115 degrees)
4 cups (600g) unbleached all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
3 eggs
1/2 cup sugar
1-2 teaspoons pure vanilla extract
1 1/2 sticks (172g) unsalted butter, melted and cooled
1/2 cup (60g) sour cream
berries and syrup (recipe follows)
whipped cream

1.  In a small bowl, stir together the yeast and 1/4 cup of warm milk.  Set aside and let dissolve for 5 minutes.  In a medium sized bowl, whisk together flour, salt, and baking soda.  Set aside.  In a the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and sugar. Beat on medium high until sugar is dissolved and the mixture is very pale and thick, about 3-5 minutes.

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2.  Add in vanilla and yeast mixture.  With mixer on low, add in a 1/3 of the flour mixture and follow with half of the remaining milk (2 cups) and the sour cream.  Mix until just incorporated, and then add in the next 1/3 of the flour mixture.  Stir in the last of the milk, and finally the last of the flour.  Stir in melted butter.  Mix until just incorporated.  Scrape down the sides of the bowl, cover with plastic wrap, and let rise in a warm place until doubled in volume, about 1 hour.

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3.  Preheat waffle iron.  Brush waffle iron with butter, and ladle about a 1/2 cup of mixture into each grid, and cook according to the waffle iron’s manufacturer’s instructions.  As each set of waffles is finished, serve immediately or transfer to a 200 degree oven until ready to serve.

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4.  Serve with butter, berries and syrup, and squirty whipped cream.

berries and syrup

1 cup (150g) frozen raspberries or blueberries
1 tablespoon pure maple syrup
1 teaspoon lemon or lime juice

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Combine all ingredients in a medium sized glass bowl.  Microwave at 30 second intervals, stirring after each zapping, until berries are warm.