Ah, the waffle iron. One of those appliances you register for when getting married, because it sounds like fun and hey, ya gotta round out that registry somehow. But after the wedding, it sits in the back of the cabinet gathering dust. When you move, it never gets unpacked and is left in a box in the garage, until your tenth anniversary rolls around and you decide to sell it on Ebay.
We actually didn’t register for or receive a waffle iron for our wedding. I wasn’t into cooking much at the time, and I hated clutter and didn’t want one to be gathering dust in MY kitchen. But recently Eli purchased a George Foreman grill, and a waffle iron came with it. I was intrigued. I love waffles but hate the price tag of buying them frozen. Surely they couldn’t be that hard, and it would be great to cook up a big batch and freeze them for weekday breakfasts.
These are the result of some experimentation, and the family loves them. I like to eat them with powdered sugar, Eli prefers syrup. Powdered sugar is less sticky for the kids and results in some great pictures when Lou (as always) ends up with it all over her face.
Cinnamon Belgian Waffles
INGREDIENTS:
2 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
¼ cup butter, melted
1 cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ c white sugar
¼ teaspoon salt
2 egg whites
1 ½ tsp ground cinnamon
DIRECTIONS:
1. Preheat your waffle iron.
2. In a medium bowl, whisk together the eggs, vanilla, buttermilk and butter until well blended. Combine the flour, baking powder, baking soda, sugar, salt and cinnamon; stir into the buttermilk mixture. In a separate bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.
3. Spoon batter onto the hot waffle iron, close, and cook until golden brown. Waffles are usually done when the steam subsides.
Posted on January 8th, 2007 by Dove
Filed under: Domestic Arts
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