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1
For the cream cheese filling:
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Using a stand or hand mixer, or a whisk, blend all ingredients until smooth.
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3
Place the filling in a piping bag or scrape it into a small bowl. Set the filling aside.
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4
For the batter:
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Whisk together the flour, baking soda and salt and set aside.
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6
In a large bowl, whisk together the brown sugar and egg yolks. Add the buttermilk, melted butter and vanilla and set aside.
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7
In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites until medium-stiff peaks form. You can also do this by hand.
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8
Whisk the dry ingredients into the wet until smooth, then fold in the egg whites.
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9
To make the waffles:
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10
Preheat a waffle iron to the medium heat setting.
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11
Generously spray both sides of the iron with non-stick spray.
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12
Sprinkle 3 to 4 tablespoons of raw sugar onto the bottom of the iron, then spoon a scant cup of batter evenly on top of the sugar.
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13
If using a piping bag, pipe a swirl of the cream cheese filling on top of the batter.
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14
If not using a piping bag, drop 4 generous tablespoons of filling randomly over the batter.
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15
Sprinkle a tablespoon of raw sugar on top of the waffle and close the iron. Cook for 2 to 3 minutes until the top is golden brown and releases from the iron when opened.
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16
Spray the top of the iron with non-stick spray and sprinkle the top of the waffle with another generous tablespoon of raw sugar. Close the lid and cook for 1 minute more or until the sugar has melted and formed a crust.
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17
Remove the waffle from the iron and place on a cooling rack. Wipe down the iron and repeat with the remaining batter.
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18
Serve with lightly sweetened whipped cream.
