Copenhagen Cream Waffles
2 1/2 cups Self Rising Flour
2 medium eggs
6 TB Milk
14 oz Heavy Cream (whipped)
4 TB Superfine sugar
2 oz Unsalted butter
1/4 tsp Salt
1/2 tsp Mace
Sift the Flour into a bowl with the Sugar
Add eggs, milk and melted butter; mix thoroughly.
In a separate bowl, whip the cream to stiff peaks.
Fold whipped cream into the batter.
Let stand for 30 minutes.
Heat waffle iron.
Spoon about 3 TB of batter just off center of the iron towards the hinges. (The hinged back tends to push the batter towards the front of the iron)
Bake in Iron for 3-5 minutes or until G B & D or the steam stops rising.
Move cooked waffle to a baking sheet lined with paper towels in a 200 degree oven to keep warm, while cooking the remaining waffles.
Serve with Raspberry, Black Current, Marionberry, or Tayberry (Scottish) preserves and Confectioners sugar
Pairs Well With
know these as Fløte Vafler, but I think that is Norwegian not Danish, as well as a mistranslation since I think “Fløte” translates as “Sour Cream”. These delicious waffles are baked in a Danish waffle iron. A Danish waffle iron is sometimes called a “heart” iron, although it’s really a flower that comes apart into heart shaped petals. Danish waffle irons not only differ in the basic shape, since American and Belgian waffle irons tend to be square or round, but if you look closely at the grid, you will see that the teeth are pointed rather than blunt. These waffles are very thin when compared to American and Belgian Waffles