These are the perfect weekday breakfast. I know, you think I've lost my mind. Hear me out, though. These are perfect because they make a lot, and you can make them on the weekend (when you have a bit more time, and can cook these while puttering around the kitchen), freeze them, and then on that weekday morning, warm and crisp them in the toaster or toaster oven.
I admit: usually when the boys ask for waffles, I try to distract them with other options. I find waffles to be a little tedious, and since you can only make them one at a time, feeding even a group of three is a drawn-out process. These waffles are the perfect solution, since they can be made ahead of time. Plus, they really taste great. My middle son declared these his 'new favorite'.
Makes 20 or so waffles
1 cup unsalted butter, plus more for serving
1/2 cup cream cheese
6 large eggs, separated
¼ cup sugar
3 3/4 cups all-purpose flour (I used 2 cups all purpose and 1 3/4 white wheat)
3 teaspoons baking powder
2 1/2 teaspoons kosher salt
3 1/3 cups whole milk
2 1/2 teaspoons pure vanilla extract
Melted butter or nonstick spray, for waffle iron
Maple syrup, for serving
Preheat a waffle iron according to manufacturer’s instructions. Preheat oven to 250°F. Set a wire rack in a rimmed baking sheet and place in oven. Or, if planning to freeze, skip this step, and pile the waffles on a plate. Once cool, layer them with a piece of parchment and then freeze them in sealable plastic bags.
Melt butter in a medium skillet over medium, stirring occasionally, until it browns and smells nutty, 4 to 6 minutes. While the butter is browning, put the cream cheese in a large bowl. Once the butter is browned, pour it over the cream cheese in the bowl; let cool for 5 minutes.
Meanwhile, beat egg whites with an electric mixer on high until soft peaks form, 2 to 3 minutes. Gradually beat in sugar.
Whisk flour, baking powder, and salt in a large bowl. To the bowl with the now-cooled butter-cream cheese mixture, add the reserved egg yolks, milk, vanilla. Stir egg yolk mixture into flour mixture until evenly incorporated. Fold in a bit of the egg whites to the batter to lighten, and then fold in the remaining egg whites until just combined.
Brush waffle iron with melted butter or coat with nonstick spray. Spoon batter into waffle iron (about 1/3 cup batter per square waffle or ½ cup batter per round waffle; I like to use a large cookie scoop). Cook according to manufacturer’s instructions until golden brown, 4 to 5 minutes. Transfer waffle to baking sheet in oven to keep warm (or pile on a plate if freezing). Repeat with remaining batter, buttering or spraying iron between batches. Serve with butter, berries and maple syrup.