From the kitchen
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.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
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
- 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.
Kitchen note
Folding in whipped egg whites at the end is what gives these their signature deep-pocketed, airy crumb. Do not skip this step for the sake of speed.
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