Public recipe with member extras
Camel Milk Belgian Waffles with Cardamom Butter
A deep-pocketed, crisp-edged waffle with a fragrant cardamom butter that plays beautifully against camel milk's natural salinity.
Breakfast & Brunch · Weekend Celebration Breakfasts
What you need
Ingredients
- 2 cups Camel Milk
- 2 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 2 tbsp Granulated Sugar
- 1/2 tsp Fine Sea Salt
- 2 Large Eggs, separated
- 1/2 cup Melted Butter
- 1/2 tsp Vanilla Extract
- 4 tbsp Softened Butter (for cardamom butter)
- 1/2 tsp Ground Cardamom (for cardamom butter)
- 1 tbsp Honey (for cardamom butter)
Method
Instructions
- Whisk flour, baking powder, sugar, and salt together in a large bowl.
- In a separate bowl, whisk egg yolks, camel milk, melted butter, and vanilla until smooth.
- Whip the egg whites to soft peaks in a clean bowl.
- Fold the wet ingredients into the dry, then gently fold in the whipped egg whites to keep the batter light.
- Cook in a preheated waffle iron until deep golden and crisp. Whip together the softened butter, cardamom, and honey, and serve alongside.
From The Arrogant Hippie Culinary Journal: Camel Milk Edition by Aunesty Janssen
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