Yes, this is yet another waffle recipe. I guess I have been going a little waffle crazy since I got my waffle iron a few weeks ago. This recipe does require a bit more work – separating eggs, beating egg whites etc. I really am grateful for my KitchenAid stand mixer. Makes things a lot faster and convenient since I don’t have to hold on to the mixer.
These waffles have a hint of cinnamon inside them and can probably go without as well. These would pair well with fruit, especially apples. It went okay with the bacon and maple syrup, but the cinnamon did throw me off a little.
Cinnamon Buttermilk Waffles
(taken from Martha Stewart; click here for recipe)
- 8 tablespoons (1 stick) melted unsalted butter, plus more for waffle iron
- 2 cups all-purpose flour
- 1/4 cup packed light-brown sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs, separated, room temperature
- 2 cups buttermilk, room temperature
- 1 teaspoon pure vanilla extract
- Grease waffle iron with a small amount of melted butter, and heat. In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla. Pour into dry mixture, and combine.
- In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter.
- Ladle about 1/3 cup batter onto each section of the waffle grid or amount your waffle iron needs; spread batter almost to the edges. Close lid, and bake according to waffle iron instructions (mine takes about 8 minutes).
- Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter. This is an optional step.