Warm And Cozy Baby Waffles & Cake [2 In 1]

baby waffles cake

Bright and sunny January day!!! But oh………………….so cold!! Brrrrrrrr………

Do yourself a favor and heat up the oven and whip up a batch of these to savor.

My mouth waters just thinking about these warm vanilla yummies hot out of the oven.

baby waffles

Flashback to 1964…….Perfectly paired with an ice cold glass of milk I see my two sisters being deposited from the big yellow school bus. My grandmother, known to us as Nurney, has just made a batch for us to enjoy while sharing the events of the day. Scrambling through the kitchen door to receive their “bear hug” they reach for their after school snack which was waiting for them each and every day when they arrived home.

Sometimes she served these with a luscious warm homemade rich and creamy custard whipped up from freshly gathered eggs, rich and creamy butter, sugar, vanilla and the sweetest milk from our neighbor’s cow. Seldom did we ever end a meal without “sweetnin’”.

baby waffles

baby waffles

Whether you enjoy these as a snack or dessert they are sure to be a perfect comfort food!

For a lovely dessert option try baking this recipe in a spring form pan and serving it up with a quick version of Trifle. Omitting the beautiful layering of a complete trifle, simply brush a little dry sherry onto slightly warm slices of this dense cake. Spread a thin layer of raspberry jam on and then dollop with warm custard and fresh fruit of choice. Don’t forget the whipped cream on top.

baby waffles cake

5.0 from 1 reviews
Warm And Cozy Baby Waffles
  • 6 eggs weighed with shells on (392 grams) 13.827 ounces
  • Sugar (392 grams) 13.827 ounces
  • Plain flour (392 grams) 13.827 ounces
  • 1 tablespoon pure vanilla extract
  1. Preheat oven to 400°. Weigh 6 eggs.
  2. Weigh the sugar and flour separately matching the weight of the eggs. Set aside.
  3. Beat eggs and sugar together until very bright lemon yellow. About 5 minutes.
  4. Add pure vanilla extract mixing well after addition.
  5. Add flour one heaping tablespoon at a time incorporating well.
  6. Spoon out equal portions of batter onto parchment lined baking sheet.
  7. Bake at 400° until lightly brown. Cool slightly and remove with spatula to cooling rack.
This same recipe can be baked as a cake (also at 400°) until tester comes out clean. Excellent served with warm custard.

If you like things just a little sweeter try sprinkling sugar on top of spooned out batter. For the cake try dusting it with powdered sugar. This is an excellent base for topping with crushed strawberries and whipped cream.


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