Recipe information
Yield
makes about sixteen 4-inch waffles Servings
Ingredients
1
1
1
2
1
1
2
1
2
1
2
2
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Preparation
Step 1
Whisk first 6 ingredients in large bowl to blend. Whisk milk, 1/3 cup melted butter, and eggs in medium bowl to blend. Gradually whisk milk mixture into dry ingredients. Allow batter to rest at least 30 minutes and up to 2 hours.
Step 2
Whisk cream and honey in large bowl until peaks form. Chill until ready to use.
Step 3
For waffles, spray 8-inch square (or 8-inch-diameter round) waffle iron with nonstick spray and preheat. Pour 1 cup batter (or 1 scant cup batter for round) into center and spread almost to edges. Close waffle iron. Cook waffles until crisp. Repeat with remaining batter.
Step 4
For pancakes, brush large griddle or skillet with melted butter and heat over medium heat. Working in batches, pour batter by 1/3 cupfuls onto griddle and cook until bubbles form atop pancakes and bottoms are golden, about 2 minutes. Turn pancakes over and cook until golden on bottom, 1 to 1 1/2 minutes.
Step 5
Separate large waffles into squares. Arrange 2 or 3 waffle squares or 3 or 4 pancakes on each plate. Top with maple syrup, then berries and honey cream.
Step 6
Waffles are best right off the iron, but for convenience they may be kept warm in a 300°F oven until all the batter is cooked.