The last time I wrote about waffles, I shared how we use a really elaborate Ree Drummond recipe.
Since then we’ve minimized the dishes a little bit, and adapted our own recipe. We also added a very key ingredient…cinnamon
They’re really tasty and I thought I would share. My oldest son doesn’t like the cinnamon that much so I’ll make the batter, make a couple plain, and then add the canela.
Also, if I put it here (and my kids lose the notebook the recipe is written in), I’ll be able to find it no problem!
- 2 cups AP FLOUR
- 2 Tbsp SUGAR
- 4 tsp BAKING POWDER
- 1/2 tsp SALT
- 2 tsp CINNAMON
- 2 cups MILK
- 2 EGGS, beaten
- 1 stick BUTTER, melted (1/2 cup)
Combine the dry ingredients.
Combine the milk and eggs. Whisk. Add the butter, and whisk again.
Add the wet to the dry, and stir until combined.
Use your favorite preheated waffle iron to cook the waffles.
Makes roughly 7 waffles.
- Melt the butter with enough time to let it come back to temperature. Combining it with the cold milk/egg mixture makes the butter crystalize.
- We use the Oster CKSTWFB10WC-ECO waffle maker, but I need to upgrade it. We may have to go restaurant quality with as much usage it’ll get.
UPDATE: I started using my NutriBullet blender to make the batter and that is making a smoother batter with a crispier crust for the end product. Definitely recommend that adjustment if you can. Just make sure your butter isn't hot when you combine it. Also, start with the wet and then add the dry.