Brian likes the Eggo Cinnamon Toast waffles. As one knows, prepackaged foods can become quit expensive. Not to be undone by the manufactures of Eggo waffles, I decided to try my hand at making some.
Buttermilk Cinnamon Waffles
Makes 3½ cups of batter
2 cups of flour
¼ cup brown sugar, packed
1 tablespoon ground cinnamon
1 teaspoon baking soda
1½ baking powder
½ teaspoon salt
3 eggs, separated
2 cup buttermilk
½ cup butter, melted
1 teaspoon vanilla
- In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, baking powder, and salt. Set aside.
- In a medium bowl, beat the egg whites until stiff.
- In another bowl, whisk together the egg yolks, buttermilk, butter and vanilla. Pour into dry ingredients and stir briefly until just combined.
- Fold egg whites into batter.
- Scoop batter into waffle maker and cook according to the manufactures instructions.
-If you are going to freeze these for toasting later, hold back a little on the baking of waffles so they don’t get too dark.
-Separate each waffle with a piece of waxed paper before freezing. This makes it easier to separate when they are still frozen or if thawed before using.
This batch made 16 waffles. I frozen them and when ready to use I will pop them in the toaster and slice them into waffle sticks so that Brian can dip them into syrup if he wishes.
I like the flavor. It didn’t have an overwhelming cinnamon flavor. The buttermilk and egg whites made them light and fluffy when they came right out of the waffle maker. They will crisp up when toasted.
Along with the waffles, I also made a batch of almond flavored biscotti.