Sunday, January 2, 2011

Lazy Sunday Mornings

Winter break makes me crave breakfast. I made Blueberry Pancakes on Thursday and had Chocolate Chip Pancakes at the diner on Friday. Today? Waffles. And after throwing ideas back and forth with the boy, he suggested brown sugar and cinnamon.

I was a little apprehensive at first because I'm still learning to be more adventurous with food (I've spent the last five years or so breaking my bland-food upbringing). I didn't mix the brown sugar and cinnamon in with the batter at first because I was scared I wouldn't like it. After I made the boy's, he said it needed more and I agreed. That's when I added it to the batter and .. wow. So tasty. And my kitchen smelled so good!

I wanted to make them 100% whole wheat but a lot of the waffle recipes I've seen that are 100% whole wheat use whole wheat pastry flour and I only have regular whole wheat flour so I need to look into that (any information/tips would be grateful!)

Brown Sugar & Cinnamon Waffles
Makes 1 Dozen Square Waffles
Also on The Tasty Kitchen

  • 1 cup All Purpose Flour
  • 1 cup Whole Wheat Flour
  • 3 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 3 Tablespoons White Sugar
  • 2 1/2 Tablespoons Dark Brown Sugar
  • 2 1/2 teaspoons Cinnamon
  • 2 Large Eggs
  • 2 cups Milk
  • 2 teaspoons Pure Vanilla Extract
  • 4 Tablespoons Unsalted Butter

  1. Preheat your waffle iron according to the manufacturer’s directions. (Note: I have a two-square iron. I preheat and set atop a baking sheet lined with wax paper and a paper towel to catch any batter if you over pour.)
  2. In large bowl, whisk together dry ingredients. Place butter in microwave and heat, on 20 second intervals until completely melted.
  3. Add eggs, milk, and vanilla to dry ingredients and mix until incorporated. After butter has cooled slightly, add that until batter is fully incorporated. Try not to over mix!
  4. Once your waffle iron is hot, spray with non-stick spray and ladle batter into iron. (I usually get a little over one ladle to fully cover all the squares with minimal loss of batter.) Cook as per your manufacturer’s instructions. I suggest about 5-7 minutes.

This makes a double batch of waffles, about one dozen. I like to make double batches and freeze most of them for quick morning meals. (Note: If you plan on making some to freeze, sometimes it’s best to not cook them until crisp so that they get crispy when you reheat.)

To reheat: Defrost waffles for a minute or two then toast in toaster.


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