Having recently discovered the delights of pure Jersey cow milk and cream from Garry’s, here in Oregon, I’ve developed an update to my most dairy-laden recipe, The Cream Waffle. It takes an already-excellent, though decidedly neutral, waffle, and turns it into a piece where the cream itself is the font-and-center experience, both in terms of texture and flavor.

Since Jersey cows produce a fattier and more protein-rich product, the ingredient ratios and mixing technique had to be adjusted. Most notably, I’ve shifted to whipping the egg whites in these, to buoy the texture and offset the higher protein mouthfeel. The net effect of all the changes is a lighter, though creamier and richer waffle. It’s a delicious paradox.

These waffles are dreamy enough to be eaten plain, with just a dusting of powdered sugar. For those who love syrups and sweetness, 100g of homemade Blackberry Syrup is a great addition.

Jersey Cream Waffles

makes 2 round American-style “Belgian” waffles


Preheat the waffle iron to 193°C/380°F

1. Mix all of the dry ingredients in a medium bowl.

2. Whip the egg whites to a soft peak, and set aside. Note: Stiff peaks are too firm and won’t blend well in such a wet batter.

3. Add the vanilla to the milk, and then add the milk/vanilla mixture to the dry ingredients.

4. Pour about 1/3 of the cream into the mixture and blend to thoroughly moisten the batter. Add the remaining cream, and blend until there are only small lumps.

5. Add the egg whites to the batter, carefully folding them in, until the batter is smooth.

6. Pour the mix into the preheated iron and cook for 3 minutes 35 seconds.

Remove the waffle from the iron and place on a wire rack to cool. When the waffle has cooled below 49°C/120°F, place the waffle back into the iron to cook for 10 seconds longer. Serve immediately.