CAROL'S CINNAMON WAFFLES
If you like those cinnamon waffles from the frozen food department of the grocery store, you'll love these! I developed this recipe because I don't care for syrup. Most waffles need the sweetness of syrup to make them special. These waffles are yummy just as they are; no syrup necessary! Whipped cream and fruit are a great addition if you want to go all out or just add butter and powder sugar to the top. These may brown quicker than standard waffles because of the sugar in them, so test the first one and adjust the time. I have also added 2 tablespoons ground flaxseed; you can't taste a difference. Enjoy!
Provided by Carol Castellucci Miller
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 30m
Yield 18
Number Of Ingredients 11
Steps:
- Whisk flour, white sugar, brown sugar, cinnamon, baking powder, and salt together in a bowl until no lumps remain.
- Pour milk, vegetable oil, and vanilla extract into the flour mixture; stir until just combined.
- Beat egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
- Fold the the beaten egg whites into the batter.
- Preheat a waffle iron and coat with cooking spray.
- Pour batter onto waffle iron in batches and cook until crisp and golden brown, about 2 minutes; repeat until all batter is used.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 21.1 g, Cholesterol 1.9 mg, Fat 6.7 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 1.1 g, Sodium 158.6 mg, Sugar 9.9 g
CINNAMON-RAISIN WHOLE WHEAT WAFFLES
Make and share this Cinnamon-Raisin Whole Wheat Waffles recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h
Yield 5 waffles, about
Number Of Ingredients 17
Steps:
- Make the spread: beat the cream cheese and heavy cream together in a small bowl with a hand-held mixer; beat in the cinnamon and sugar; cover and refrigerate until needed (keeps for up to 5 days).
- Make the waffles: if your raisins aren't moist and plump, place them in a heatproof bowl and pour boiling water over them; let the raisins steep for a minute, drain, turn out onto a paper towel and pat dry; set aside.
- Preheat waffle iron; if you want to hold the finished waffles until serving, preheat oven to 200°.
- Melt the butter; reserve.
- In a big bowl, whisk the flours, baking powder, baking soda, salt, and cinnamon until combined; whisk in both the sugars.
- In another bowl, beat together the buttermilk, vanilla, and eggs with a whisk until well mixed.
- Pour the liquid ingredients over the dry ingredients and whisk until just combined; fold in the raisins and melted butter into the batter.
- Lightly butter or spray the grids of your iron.; brush or spray the grids again only if subsequent waffles stick.
- Spoon out ½ to 2/3 cup of batter onto the iron; use a metal spatula or wooden spoon to spread it almost to the edge of the grids.
- Close the lid and bake until browned and set.
- Serve the waffles immediately or keep them, in single layer, on a rack in the preheated oven while you make the rest of the batch.
- Serve topped with Velvet Cream Cheese Spread.
CINNAMON-RAISIN WAFFLES
Categories Breakfast Brunch Kid-Friendly Quick & Easy Raisin Cinnamon Gourmet Small Plates
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a small bowl whisk together the flour, the sugar, the baking powder, and the salt. In a bowl whisk together the egg, 2 tablespoons of the butter, 1/2 cup water, the raisins, and the cinnamon, add the flour mixture, and stir the batter until it is just combined. Heat a waffle iron until it is hot, brush it with the oil, and pour half the batter onto it. Cook the waffle according to the manufacturer's instructions, transfer it to a baking sheet, and keep it warm, uncovered, in a warm oven. Make another waffle with the remaining batter in the same manner. Serve the waffles with the syrup and the additional butter.
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