2 cups all-purpose flour
3 teaspoons baking powder
1 tablespoon salt
1 cup white sugar
1/2 cup butter
1/2 cup water
1 cup water of desired level
1 teaspoon ground cinnamon
1/2 cup heavy cream
1 tablespoon milk
3/4 cup butter
1 cup sugar
1 tablespoon water
1 egg
1 cup dry sherry
1/2 teaspoon vanilla extract
3/4 cup white sugar
1/3 cup water
3 tablespoons distilled white vinegar (optional)
1/4 cup unsalted butter
1/2 cup unsalted white sugar
1 tablespoon water (optional)
Preheat oven to 450 degrees F (230 degrees C). Grease waffle iron skillet.
In a medium saucepan over medium heat, stir together flour, baking powder and salt. Then pour off melted milk. Stir in 3/4 cup butter or margarine, water and cinnamon. Bring to a boil and cook until thick enough to coat the back of a metal spoon, about 5 minutes. Remove from heat.
In a small bowl, thoroughly combine eggs, 1/2 cup sugar, tea water, milk and vinegar. Pour over flour mixture. Stir until smooth.
Sprinkle half of the remaining egg mixture over the top of the waffles. Spoon 2 tablespoons of base mixture over the toast. Spoon 3 tablespoons of milk over waffles. Repeat with remaining egg mixture and top with remaining milk.
Bake in preheated oven for 15 to 19 minutes, until golden brown. Cool 10 minutes before serving.