Buttermilk Waffles with Honey Whipped Cream
Adapted from Williams-Sonoma
1 c. heavy cream
2 T. orange blossom honey
3 eggs, separated
¼ c. alfalfa or clover honey
1 ¾ c. buttermilk
1 stick unsalted butter, melted
½ t. vanilla extract
1 ¾ c. flour
1 ½ t. baking powder
1 t. baking soda
½ t. salt
Oranges, peeled, separated into segments and cut into bite–size pieces (about 2-3)
Beat honey and whipped cream until soft peaks form. Keep chilled.
Preheat waffle maker to personal setting.
Using an electric mixer on medium speed, mix the egg yolks. Add buttermilk, honey, butter, and vanilla.
Sift together the flour, baking powder, baking soda and salt. Add to yolk mixture.
Beat egg whites until stiff peaks form. Add 1 c. to batter to lighten. Carefully fold in the remaining whites.
Pour 1/3 c. batter into waffle maker. Close lid and cook until setting is attained. Remove from waffle maker and keep warm in a 200 degree oven while you cook the remaining waffles. Top waffles with a generous sprinkling of orange pieces and a generous dollop of whipped cream. Sere immediately with sausages (if you like).