You can easily halve the recipe ingredients shown below if only two people are eating breakfast. A half recipe provides two waffles for each person.
Ingredients:
2 cups of flour
1 Tbsp. of baking powder
1/2 teaspoon of salt
3 tbsp. of sugar
3/4 cup of heavy cream
3/4 cup of milk or cultured buttermilk (buttermilk is better)
2 extra large or jumbo eggs
1 Tbsp. of vanilla extract
1/4 lb. stick of salted butter, melted
2 egg whites, whipped until stiff (optional)
1 cup of fresh blueberries (optional)
Directions:
Prepare the other breakfast items first and use a 180 degrees F warming oven to keep the cooked bacon or sausage warm.
Put a 4 ounce bowl of maple syrup into the warming oven.
Put the serving plates you plan to use into the warming oven.
Preheat the waffle iron to the desired setting.
If you are planning to whip egg whites, use an electric mixer and beat the egg whites with the whisk attachment until stiff, then set them aside.
Whisk together the flour, salt, baking powder and sugar in a two quart bowl. Set the mixture aside.
Whisk two extra large or jumbo eggs in a one quart bowl.
Whisk in the cream, milk, melted butter and vanilla.
Pour the egg mixture into the flour mixture and whisk until blended.
If you whipped egg whites then slowly fold them into the batter, stopping short of mixing them all the way through.
Fold in the optional blueberries if you are using them.
Ladle the batter into the waffle iron in the amount recommended by the manufacturer, typically one half cup, and cook the waffle until it is done.
Remove the waffle to the serving plate in the warming oven.
Repeat the ladling and cooking for the remainder of the batter.
Serve the waffles with soft butter and warm maple syrup, or with fruit compote or with fresh berries and whipped cream. Other syrups may also be used.
Serve all the other breakfast items when you serve the waffles.
Enjoy!