Waffles and White Sauce

My sister-in-law made these waffles for Christmas brunch, using a recipe from The Mennonite Treasury of Recipes cookbook. The recipe is titled “Good Waffles” and rightly so because these were so good that Karla had to whip up another batch so that she could have some. They were scooped up right off of her vintage waffle iron from the 60’s. To accompany them she made “White Sauce” and I think a second batch of the sauce was made too. It’s a creamy, custardy sauce that is a must with these waffles. No Mennonite household would have waffles without this sauce and after trying it, I’ll insist on it too. Time for me to get a waffle iron. -bvox

Waffles and White Sauce

• 8 eggs
• 3 cups flour
• 1 ½ tsp salt
• 4 ½ tsp baking powder
• ½ cup milk
• ½ cup cream (if cream is not heavy use 1 cup)
• 1 ½ cups water
• ½ cup melted butter

Sift together flour, salt and baking powder. Beat the 8 eggs together well. Then add milk, cream, water and melted butter. Add the egg mixture to the flour mixture and beat well. Cook until golden. This recipe is easily halved. Note: see Karla’s tips in the comments below.

White Sauce

• 1/2 cup white sugar
• 1 tsp vanilla
• 3 heaping tbsp of flour
• 2 cups milk

Milk all ingredients together then cook in the microwave, stopping to stir every 2 minutes until the sauce has the consistency of pudding. Dollop on top of – or as I did – in between warm waffles.

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Tagged: Brunch, custard, food, Mennonite, Recipe, waffle iron