Yall! This waffle recipe is a family fav! We love our waffles with a slight crisp and very tender and this recipe does just that. Adding cinnamon puts it over the top and is so delicious. They are great for breakfast and even adding a scoop of ice cream for desert! Yum!!!!
[recipe title=”Cinnamon Waffles” servings=”4-6″ preptime=”15 minutes” cooktime=”15 minutes” difficulty=”easy” rating=”” image=”https://learneditfrommymom.com/wp-content/uploads/2024/09/cinnamon-waffles-6web.jpg”]
[recipe-notes]
These yield a slightly crisp but tender waffle. Left overs freeze great!
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[recipe-ingredients]
1 1/2 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups buttermilk
1/2 cup milk
3/4 cup vegetable oil
2 large eggs separated
2 Tablespoons sugar
1 teaspoon vanilla extract
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[recipe-directions]
Heat the oven to 170°F and heat up the waffle iron. Mix the flour, cornstarch, salt, cinnamon, nutmeg, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a measuring cup and stir in the egg yolk. Set aside. In a mixing bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla. Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the egg white onto the batter in dollops and fold in with a spatula until just incorporated. Pour the batter onto the hot waffle iron and smooth out slightly. Cook until the waffle is crisp and brown. Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don’t stack them). When all the waffles are cooked, serve immediately. These freeze great! Separate into halves or quarters and freeze in freezer bags separated by parchment paper. Toast when ready to eat.
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[/recipe]
