DUTCH CREAM WAFFLES WITH MAPLE HONEY BUTTER

Steps:

• 1. In a large mixing bowl, combine flour and salt. In a small mixing bowl beat egg yolks on low, add cream slowly while mixing. Beat for 1 minute. (I used half milk, as I didn't have enough cream) Add to flour mixture, mixing on low speed until mostly incorporated then mix on medium high speed until smooth.
• 2. In another bowl, beat egg whites on high until stiff peaks form. Gently fold into batter.
• 3. Preheat waffle iron. Drop 1/2 c or so of batter onto waffle iron and proceed according to manufacturer's instructions.
• 4. Serve warm with Maple Honey Butter and Warm Maple Syrup, if desired.
• 5. Maple Honey Butter: I almost always have this on hand. It is soooo good on so many things from bagels to squash. It stores well in refrigerator for up to a month, that's the longest I've ever had it last, so it might be good longer, but I don't know. lol Place all ingredients for the butter into a medium bowl and mix on low until incorporated, then on medium high for 2 minutes...you want to make sure your get it all whipped together or the maple syrup with start to break down the butter. (like separated) IF this happens to you after a couple days, just re beat it.