Fluffy Cinnamon Waffles
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 637.1
- Total Fat: 35.0 g
- Cholesterol: 110.8 mg
- Sodium: 714.7 mg
- Total Carbs: 64.7 g
- Dietary Fiber: 3.3 g
- Protein: 16.7 g
View full nutritional breakdown of Fluffy Cinnamon Waffles calories by ingredient
Introduction
I got the waffle recipe from http://www.seriouseats.com/recipes/2009/02/sunday-brunch-the-greatest-waffle-rec
ipe-ever.html . The one listed here is a bit spruced up from that one; I didn't like the eggy flavor from having two yolks, and I added some cinnamon for a deeper flavor. I got the waffle recipe from http://www.seriouseats.com/recipes/2009/02
/sunday-brunch-the-greatest-waffle-rec
ipe-ever.html . The one listed here is a bit spruced up from that one; I didn't like the eggy flavor from having two yolks, and I added some cinnamon for a deeper flavor.
Number of Servings: 3
Ingredients
-
2 Egg whites
1 Egg yolk
1 3/4 cup flour
1tsp Baking Soda/Powder
1/4 tsp salt
1tsp ground cinnamon
1/4 tsp nutmeg
1 3/4 cup milk
1/2 cup canola oil
3 tsp butter
Directions
1 In a medium mixing bowl stir together flour, baking powder, cinnamon, nutmeg, and salt. Make a well in the center.
2 In another bowl beat egg yolks slightly. Stir in milk and oil.
3 Add egg yolk mixture all at once to the dry mixture. Stir just till moistened (should be lumpy).
4 In a small bowl beat egg whites until stiff peaks form (tips stand straight up).
5 Gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white, Do not overmix.
6 Spoon waffle batter into your waffle iron, making sure not to overfill it. Use some of the butter to oil your iron - makes the waffles easier to take out at the end.
Serving Size: makes 3 7-10 inch waffles
Number of Servings: 3
Recipe submitted by SparkPeople user MUSHYO.
2 In another bowl beat egg yolks slightly. Stir in milk and oil.
3 Add egg yolk mixture all at once to the dry mixture. Stir just till moistened (should be lumpy).
4 In a small bowl beat egg whites until stiff peaks form (tips stand straight up).
5 Gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white, Do not overmix.
6 Spoon waffle batter into your waffle iron, making sure not to overfill it. Use some of the butter to oil your iron - makes the waffles easier to take out at the end.
Serving Size: makes 3 7-10 inch waffles
Number of Servings: 3
Recipe submitted by SparkPeople user MUSHYO.
