The addition of heavy cream takes this waffle recipe from good to great, creating a fluffy, vanilla scented waffle that is perfect for enjoying on weekend mornings or whenever the mood strikes.
Preheat your waffle iron while making the waffle batter. Also preheat the oven to 250 degrees Fahrenheit with a baking sheet on the middle rack.
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on high until they are pale yellow and fluffy -- about 3-4 minutes.
Add the flour, milk, oil, baking powder, sugar, vanilla extract and salt to the bowl of the stand mixer. Beat until just combined, scrapping down the sides and bottom of the bowl as needed.
Brush the waffle iron with oil to prevent sticking (and to get that crispy outside). Ladle the batter onto the waffle iron, taking care not to over fill it. Cook until browned and cooked through. Transfer the waffle to the baking sheet. Repeat until all the batter has been used.
To serve: Offer syrup or syrups, berries, whipped cream and other toppings as desired.